Salmon Skewers with Romesco Sauce

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)

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.

Nutritional Information

Calories:

146 (50% from fat)

Fat:

8.1g (sat 1.5g,mono 4.3g,poly 1.7g)

Protein:

13.4g

Carbohydrate:

4.7g

Fiber:

1.1g

Cholesterol:

29mg

Iron:

0.8mg

Sodium:

354mg

Calcium:

27mg