Jazz up salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes, and almonds, this sauce is a great match for most seafood, poultry, or vegetable dishes. Served on baguette it makes a flavorful Salmon Sandwich.
- ¼ cup chopped roasted red bell peppers (from a jar)
- ¼ cup halved grape tomatoes
- 3 tablespoon chopped roasted almonds
- 1 clove garlic (peeled and chopped)
- 1 tablespoon sherry vinegar
- 1 teaspoon smoked paprika
- salt and cracked black pepper (as needed)
- 2–3 tablespoon extra-virgin olive oil (divided, plus more for grill-pan)
- 1 medium zucchini (trimmed to 6 inches and sliced lengthwise into four ½‑inch thick strips)
- 1 teaspoon lemon zest
- 1/8 teaspoon crushed red pepper flakes
- 1 (5 to 6 oz) skinless salmon fillet
- 1 (12-inch) section of toasted baguette
Preheat the oven to 250°F.
Make the romesco sauce: Process peppers, tomatoes, almonds, garlic, vinegar, paprika, and a big pinch each of salt and black pepper in a food processor or blender until chunky. With the machine running slowly drizzle in 1 to 2 tablespoon olive oil until the mixture is smooth and spreadable; set aside.
Grill the zucchini slices: Preheat grill-pan over medium-high heat. In a large bowl, toss the zucchini slices with the remaining 1 tablespoon olive oil, lemon zest, and red pepper flakes. Season with salt and pepper.
Once the grill-pan is hot, carefully use tongs to rub an oil-soaked paper towel over grates. Lay the zucchini slices across the grill-pan and cook for about 3 minutes. Flip and continue cooking 2 to 3 minutes more. Remove the grill-pan from the heat. You can leave the zucchini on the grill-pan to stay warm until needed.
Prepare the salmon: Slice the salmon fillets lengthwise in half creating two thin fillets roughly the same size.
Lay the salmon fillets at least 2 inches apart on a parchment-lined baking sheet and season them with salt.
Once the oven is heated brush the fillets with some of the romesco sauce on both sides and place the fillets in the oven on the center rack to cook until the salmon is cooked almost all through at the thickest point, about 14 minutes. You’ll know it’s finished when a fork inserted in the thickest part of the fish meets with no resistance and the flesh is just beginning to flake when you poke into it. An instant-read thermometer should read no more 120° F. Remove from oven and cover loosely with foil to rest while you proceed.
Make the sandwiches: Cut the baguette section in half crosswise into two 6‑inch sections and then slice each 6‑inch section in half lengthwise. Lay them sliced side up on a work surface. Lay 2 slices of grilled zucchini on the bottom piece of each of the bottom sections of the baguette. Top each with a slice of salmon. Slather each of the top halves with romesco sauce then lay them sandwich-style on top of the salmon. Serve immediately.