beanlicker
02-28-2013, 10:01 PM
Romesco sauce is a savory Spanish topping made of almonds, garlic, and veggies. It adds delicious nutty flavors to a low-cal dinner.
Calories: 264
Ingredients
2 tablespoonsextra-virgin olive oil, plus additional for brushing grill
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
3 tablespoonsfresh lime juice
1 (8-ounce) salmon fillet cut into 8 equal pieces
8 ouncessea scallops (about 8 scallops)
8 (8-inch) wooden skewers, soaked in water for at least 1 hour
1 red onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 poblano chile, cut into 1-inch chunks
Romesco Sauce
1 tablespooncoarsely chopped blanched almonds (8–9 almonds)
2 garlic cloves, coarsely chopped
3/4 cupdrained bottled roasted red bell peppers, chopped
1/2 cupcherry tomatoes, roasted
2 tablespoonsextra-virgin olive oil
1 tablespoonsherry vinegar
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
Preparation
1. Preheat grill or grill pan.
2. In a baking dish, combine first 4 ingredients (through lime juice). Add salmon and scallops to dish, and stir with a wooden spoon to coat all pieces. Cover and refrigerate for 10 minutes.
3. For the Romesco Sauce, process the almonds and garlic in a blender until coarsely chopped. Add the roasted red bell peppers, cherry tomatoes, olive oil, 1 teaspoon hot water, and sherry vinegar, blending until smooth and scraping down the sides, if necessary. Season with the salt and pepper, and set aside.
4. Remove the salmon and scallops from the marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels. (This will let the outside get crisp.)
5. Thread each wooden skewer lengthwise with scallops, salmon, onion, red bell pepper, and poblano chile pieces.
6. Lightly brush grill rack or grill pan with oil. Cook skewers over indirect heat 2–3 minutes, then turn gently so that the fish doesn't break and fall into the fire. (Using a vegetable or fish basket makes it easier.) Continue to cook 2 minutes more or until salmon feels firm to the touch and scallops show light grill marks. Remove skewers from grill or grill pan.
7. Arrange 2 skewers on each plate, and spoon the Romesco Sauce over them, or pile the skewers on a serving platter and serve the Romesco Sauce on the side. Serve immediately.
Nutritional Information
Calories per serving:264
Fat per serving:15g
Saturated fat per serving:2g
Monounsaturated fat per serving:10g
Polyunsaturated fat per serving:2g
Protein per serving:19g
Carbohydrates per serving:8g
Fiber per serving:2g
Cholesterol per serving:46mg
Iron per serving:1mg
Sodium per serving:207mg
Calcium per serving:34mg
http://www.catcora.com/images/cache/salmonskewer1_crop_412x500.jpg
Calories: 264
Ingredients
2 tablespoonsextra-virgin olive oil, plus additional for brushing grill
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
3 tablespoonsfresh lime juice
1 (8-ounce) salmon fillet cut into 8 equal pieces
8 ouncessea scallops (about 8 scallops)
8 (8-inch) wooden skewers, soaked in water for at least 1 hour
1 red onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 poblano chile, cut into 1-inch chunks
Romesco Sauce
1 tablespooncoarsely chopped blanched almonds (8–9 almonds)
2 garlic cloves, coarsely chopped
3/4 cupdrained bottled roasted red bell peppers, chopped
1/2 cupcherry tomatoes, roasted
2 tablespoonsextra-virgin olive oil
1 tablespoonsherry vinegar
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
Preparation
1. Preheat grill or grill pan.
2. In a baking dish, combine first 4 ingredients (through lime juice). Add salmon and scallops to dish, and stir with a wooden spoon to coat all pieces. Cover and refrigerate for 10 minutes.
3. For the Romesco Sauce, process the almonds and garlic in a blender until coarsely chopped. Add the roasted red bell peppers, cherry tomatoes, olive oil, 1 teaspoon hot water, and sherry vinegar, blending until smooth and scraping down the sides, if necessary. Season with the salt and pepper, and set aside.
4. Remove the salmon and scallops from the marinade, and discard liquid. Pat dry each scallop and chunk of fish with paper towels. (This will let the outside get crisp.)
5. Thread each wooden skewer lengthwise with scallops, salmon, onion, red bell pepper, and poblano chile pieces.
6. Lightly brush grill rack or grill pan with oil. Cook skewers over indirect heat 2–3 minutes, then turn gently so that the fish doesn't break and fall into the fire. (Using a vegetable or fish basket makes it easier.) Continue to cook 2 minutes more or until salmon feels firm to the touch and scallops show light grill marks. Remove skewers from grill or grill pan.
7. Arrange 2 skewers on each plate, and spoon the Romesco Sauce over them, or pile the skewers on a serving platter and serve the Romesco Sauce on the side. Serve immediately.
Nutritional Information
Calories per serving:264
Fat per serving:15g
Saturated fat per serving:2g
Monounsaturated fat per serving:10g
Polyunsaturated fat per serving:2g
Protein per serving:19g
Carbohydrates per serving:8g
Fiber per serving:2g
Cholesterol per serving:46mg
Iron per serving:1mg
Sodium per serving:207mg
Calcium per serving:34mg
http://www.catcora.com/images/cache/salmonskewer1_crop_412x500.jpg