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Grilled Salmon With Chunky Almond and Tarragon Romesco


Geoffrey Zakarian

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This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

grilled salmon, fish, seafood, meal, food, dinner
This flavorful salmon dish, chock full of protein and healthy fats, will make your taste buds AND your tummy smile. During a flare-up, make sure the almonds are well ground.

Yields: 4 portions

Ingredients For the Romesco:

  • 1/2 cup almonds
  • 1/2 cup tarragon leaves
  • 1 each garlic clove
  • 4 tablespoons sherry vinegar
  • 1/2 cup piquillo peppers

Ingredients For the Salmon:

  • 4 each salmon fillets, skin on
  • 2 tablespoons canola oil
  • Kosher salt
  • Fleur de sel
  • Fresh cracked pepper

Method of Preparation:

1. Preheat oven to 350F and a grill to medium high heat. 

2. Toast the almonds in the oven for 6-8 minutes, or until golden and fragrant.

3. Transfer the nuts to a food processor and combine the remaining ingredients for the sauce.  Season with salt and pepper.  Process the mixture by pulsing until you have reached the texture of chunky peanut butter.  Cool and reserve.

4. Brush the salmon with the canola oil and season with salt and pepper.  Grill the salmon on the skin side for 4 minutes, or until crispy.  Flip the salmon over and grill for another 4 minutes for medium rare. 

5. Place two tablespoons of romesco for each piece of fish on a plate, topped with the salmon.

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Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

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