Salmon Skewers with Romesco Sauce

Name: Salmon Skewers with Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 2 teaspoons crushed red pepper; 237 milliliters canned fire-roasted diced tomatoes (such as Muir Glen), drained; 3 garlic cloves, chopped; 1 teaspoon ground cumin; 2 Tbsps olive oil; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 Tbsp red wine vinegar; 425 grams roasted red bell peppers, drained; 907 grams salmon fillets, skinned and cut into 48 cubes; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters slivered almonds, toasted; 28 grams white bread

The recipe Salmon Skewers with Romesco Sauce could satisfy your European craving in around 45 minutes. One portion of this dish contains about 16g of protein, 9g of fat, and a total of 162 calories. This recipe serves 12. If you have salmon fillets, paprika, garlic cloves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Preheat broiler.

Equipment you will use

Broiler

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

Ingredients you will need

Sauce

Equipment you will use

Food Processor

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.

Ingredients you will need

Cooking Spray

Oregano

Paprika

Salmon

Fish

Salt

Equipment you will use

Broiler Pan

Skewers

Serve with sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

2teaspoons

crushed red pepper 237milliliters

canned fire-roasted diced tomatoes (such as Muir Glen), drained 3

garlic cloves, chopped 1teaspoon

ground cumin 2Tbsps

olive oil 1teaspoon

dried oregano 1teaspoon

paprika 1Tbsp

red wine vinegar 425grams

roasted red bell peppers, drained 907grams

salmon fillets, skinned and cut into 48 cubes 0teaspoons

salt 1teaspoons

salt 59milliliters

slivered almonds, toasted 28grams

white bread

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.