Grilled Salmon with Zucchini

Ingredients 1/3 cup sliced almonds, toasted 1/4 cup chopped jarred roasted red peppers 1/4 cup halved grape tomatoes , or cherry tomatoes 1 small clove garlic 1 tablespoon extra-virgin olive oil 1 tablespoon sherry vinegar , or red-wine vinegar 1 teaspoon paprika, preferably smoked 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise Canola or olive oil cooking spray 1 tablespoon chopped fresh parsley , for garnish Preparation 1.Preheat grill to medium. 2.Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside. 3.Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 4.Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side. 5.Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. 6.Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.