Salmon Skewers with Romesco Sauce

Salmon Skewers with Romesco Sauce
Photo by Jan Smith

Ingredients

  • 1 cup canned fire-roasted diced tomatoes (such as Muir Glen), drained
  • Salmon:
  • 1 (1-ounce) slice white bread
  • 3 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • + 10 more ingredients
    • ¾ teaspoon salt
    • ¼ cup slivered almonds, toasted
    • Romesco Sauce:
    • 2 (7 1/2-ounce) jars roasted red bell peppers, drained
    • 1 teaspoon ground cumin
    • 2 teaspoons crushed red pepper
    • Cooking spray
    • 2 pounds salmon fillets, skinned and cut into 48 cubes
    • 1 teaspoon paprika
    • 2 tablespoons olive oil

Preheat broiler.

To prepare romesco sauce, place first 10 ingredients in a food processor, and process until smooth.

To prepare salmon, sprinkle salmon with paprika, oregano, and 1/4 teaspoon salt. Thread 2 salmon pieces onto each of 24 (6-inch) skewers. Arrange on a broiler pan co...

View full recipe at My Recipes

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