Salmon Skewers With Romesco Sauce

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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

2 pounds salmon fillets, skinned and cut into 48 cubes

1 teaspoon paprika

1 teaspoon dried oregano

1/4 teaspoon salt

Cooking spray

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