CITRUS & FLAME ROASTED PEPPER SALMON GRILL
RECIPE TYPE
Seafood
SERVES
4 to 6
Prep Time: 15 min
Grill Time: 20 min
Ingredients
INGREDIENTS
2 clementines or 1 small orange, halved
2 small limes, halved
1/3 cup Longo’s Flame Roasted Red Pepper Sauce
1 clove garlic, grated
1 wild coho salmon side (about 1kg)
1 tsp each salt and pepper, divided
2 medium local zucchini or summer squash, quartered lengthwise
2 local sweet bell peppers, seeded and cut into thick strips
2 tbsp plus 1 tsp Longo’s Extra Virgin Olive Oil
Longo’s fresh chives, chopped
Directions
DIRECTIONS
Juice enough of one clementine half and one lime half to measure 1 tbsp juice each; stir into red pepper sauce along with garlic.
Place salmon on a grill mat or sheet of greased Longo’s Essentials Foil arranged on baking sheet. Season salmon with half each of the salt and pepper. Measure out 1/4 cup pepper sauce mixture and set aside; brush remaining pepper sauce all over salmon.
Toss zucchini and peppers with reserved sauce mixture, remaining salt and pepper, and 2 tbsp olive oil.
Brush cut side of remaining clementine and lime halves with remaining 1 tsp oil.
Grill salmon on preheated medium grill for 12 to 18 minutes or until it flakes when tested with a knife. Use baking sheet to slide salmon off grill.
Meanwhile, grill zucchini and peppers on the other side of the grill for 8 to10 minutes or until grill marked and tender. Return to bowl and toss with any residual sauce mixture left in bottom.
Grill clementine and lime halves, cut side down, for 8 minutes or until charred.
Arrange salmon on large platter surrounded by zucchini, peppers and grilled citrus to squeeze overtop.
Garnish with chives.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 33g | Fibre 1g |
Fat 12g | Sugar 8g |
Carbs 10g | Sodium 500mg |
