Salmon Skewers with Romesco Sauce

Photo: Jan Smith
Prepare and refrigerate the no-cook sauce the night before the party; assemble and refrigerate the salmon skewers in the morning, and place them in the broiler for five minutes before you're ready to serve them. You can substitute shrimp for the fish.

Yield:

12 servings (serving size: 2 skewers and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 146
Caloriesfromfat 50 %
Fat 8.1 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 1.7 g
Protein 13.4 g
Carbohydrate 4.7 g
Fiber 1.1 g
Cholesterol 29 mg
Iron 0.8 mg
Sodium 354 mg
Calcium 27 mg

Ingredients

Romesco Sauce:
1 cup canned fire-roasted diced tomatoes (such as Muir Glen), drained
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed red pepper
1 teaspoon ground cumin
3/4 teaspoon salt
3 garlic cloves, chopped
2 (7 1/2-ounce) jars roasted red bell peppers, drained
1 (1-ounce) slice white bread
Salmon:
2 pounds salmon fillets, skinned and cut into 48 cubes
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon salt
Cooking spray

Preparation

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 coated with cooking spray. Lightly coat salmon skewers with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Note:

Lorrie Hulston Corvin,

December 2005