Romesco Sauce with Grilled Vegetables

4 Sea Cuisine® Mediterranean Crusted Salmon fillets
3 tbsp. chopped hazelnuts, toasted
1 cup roasted red peppers
2 tbsp. tomato sauce
3 cloves roasted garlic (see tip)
3 tbsp. extra-virgin olive oil, divided
1 ½ tsp. sherry or red wine vinegar
1/4 tsp. salt
1/8 tsp. cayenne pepper
8 baby leeks or large scallions
2 small zucchini, angle-sliced
1 large yellow pepper, cut in 1-inch strips

For the Crusted Salmon:

Heat oven to 375°F. Bake Mediterranean Crusted Salmon according to package directions.

Romesco Sauce:

Process hazelnuts in mini processor until finely ground. Add peppers, tomato sauce, garlic, 2 tbsp. olive oil, vinegar, salt and pepper. Process until blended. (Can be refrigerated, up to 3 days.)

Toss leeks, zucchini and yellow pepper with 1 tablespoon olive oil; season with 1/8 tsp salt. Grill on preheated grill or grill pan for 4 to 5 minutes per side, or until tender. Serve with Salmon and Romesco Sauce. Serves 4.

Tip: To roast garlic, wrap 1 head garlic, drizzled with 1 tablespoon olive oil, in sheet of foil. Bake in preheated 350°F oven for 45 minutes or until tender. Once cooled, squeeze garlic out of peel. Refrigerate covered in oil for up to 1 week.