Salmon Skewers with Romesco Sauce

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.