Yummy Salmon with Roasted Red Pepper Sauce

This was a meal of many firsts.  First time grilling fish (Geoff).  First time blanching almonds.  First time roasting red peppers.  And it was delicious!  Absolutely marvelous meal.

Roasting Red Peppers:  Cut red pepper in half.  Smash flatish with palm.  Grill skin side down until black.  Remove from grill and place in a closed container (we used tupperware but I've read of putting it inside a brown paper bag or a glass dish with a lid).  Let cool for 10ish minutes.  Remove skin.

Blanching Almonds:  Pour just enough boiling water to cover almonds.  Let stand for 1 minute (no longer!).  Cool with cold water.  Dry.  Peel.

Salmon with Roasted Red Pepper Sauce:

Salmon fillets
Salt

Sprinkle fish with salt.  Grill skin side down for about 10 minutes.  No turning necessary.

Red Pepper Sauce:
1/2 a red pepper, roasted
1 Tbsp tomato paste
1 tsp olive oil
7 almonds, blanched
1 clove garlic
Salt

Combine all ingredients in a blender or food processor.  Process until smooth.  Serve over fish.

Original Recipe by Sandy Gluck in Oct 2011 Cooking Light Magazine