Grilled Salmon and Smokey Tomato-chipotle Sauce
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
sauce
- 29.58 ml extra virgin olive oil
- 118.29 ml finely chopped red onion
- 9.85 ml minced garlic
- 4.92 ml dried oregano
- 793.78 g can whole tomatoes
- 1 chipotle chile in adobo
- 2.46 ml granulated sugar
- 2.46 ml kosher salt
- 1.23 ml finely chopped black pepper
- fish
- 4 salmon fillets, 6 to 8 ounces each and about 1 inch thick (with skin)
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
directions
- 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.
- 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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Reviews
-
The sauce is spectacular. Because we were snowed in, I had to substitute tomato sauce instead of canned tomatoes and I baked the salmon at 425degrees for about 15 minutes instead of grilling. My husband and I were WOWED! I love how the chipotle sauce had a great kick but didn't overpower the roasted salmon. He even said it was the best salmon I had ever made. Thanks for a warm meal on such a cold night and thanks a million for posting!
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DELICIOUS! The sauce is so flavorful-smoky and spicy-and comes together easily. Only change was that I used grilled catfish. I served over a bed of linguine that I simply tossed w/ butter, cilantro, lime juice, and I topped all w/ sliced avocado. (Would be great w/ grilled chicken, too.) Thank you for a great recipe!!! UPDATE: I used the leftover sauce as a sub for rotel tomatoes when making pork chili verde in my crock pot and it came out fabulous!
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I used just the sauce to accompany a simple salmon cake recipe from elsewhere since all I had was canned salmon. Wow, the sauce is incredible! It ended up being devoured faster than I expected, so I actually watered it down a little (about 3:1 sauce to water) and it still had enough vim and vigour to be awesome. I liked that the sauce was so savoury with just enough of a spicy kick to keep you on your toes. The chipotle chile adds a really nice smokey flavour. I also found that substituting fresh tomatoes for the canned ones and normal salt rather than kosher salt worked alright, but I did add a little extra salt to make up for not having kosher salt. I highly recommend this sauce for accompanying salmon. Of course, I'll have to try the salmon fillet part now, too.
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Tweaks
-
The sauce is spectacular. Because we were snowed in, I had to substitute tomato sauce instead of canned tomatoes and I baked the salmon at 425degrees for about 15 minutes instead of grilling. My husband and I were WOWED! I love how the chipotle sauce had a great kick but didn't overpower the roasted salmon. He even said it was the best salmon I had ever made. Thanks for a warm meal on such a cold night and thanks a million for posting!
-
I used just the sauce to accompany a simple salmon cake recipe from elsewhere since all I had was canned salmon. Wow, the sauce is incredible! It ended up being devoured faster than I expected, so I actually watered it down a little (about 3:1 sauce to water) and it still had enough vim and vigour to be awesome. I liked that the sauce was so savoury with just enough of a spicy kick to keep you on your toes. The chipotle chile adds a really nice smokey flavour. I also found that substituting fresh tomatoes for the canned ones and normal salt rather than kosher salt worked alright, but I did add a little extra salt to make up for not having kosher salt. I highly recommend this sauce for accompanying salmon. Of course, I'll have to try the salmon fillet part now, too.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey