Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1/2 cup finely chopped red onion

  3. 2 teaspoons minced garlic

  4. 1 teaspoon dried oregano

  5. 1 (28 ounce) can whole tomatoes

  6. 1 chipotle chile in adobo

  7. 1/2 teaspoon granulated sugar

  8. 1/2 teaspoon kosher salt

  9. 1/4 teaspoon finely chopped black pepper

  10. fish

  11. 4 salmon fillets ,

  12. 6 to 8 ounces each and about 1 inch thick (with skin)

  13. extra virgin olive oil

  14. kosher salt

  15. fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes (including the juice) and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

  2. Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them off the grate with tongs without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.


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