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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 50%
  • Fat: 8.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 13.4g
  • Carbohydrate: 4.7g
  • Fiber: 1.1g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 354mg
  • Calcium: 27mg

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

  1. Preheat broiler.
  2. To prepare romesco sauce, place first 10 ingredients in a food processor, and process until smooth.
  3. 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.
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