Grilled Salmon and Smoky Tomato-Chipotle Sauce
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Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within.
ingredients
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serves: 4
4 salmon fillets [with skin] (6-8 ounces each and about 1 inch thick)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
SAUCE:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1 canned chipotle chile (in adobo sauce)
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 464
- Total Fat: 30.1 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Cholesterol: 93.6 mg
- Sodium: 500.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3 g
- Sugars: 6.7 g
- Protein: 36.9 g
preparation
1. To make the sauce: In a medium saucepan over medium-high heat, warm the oil. Add the onion 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 with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the 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 fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over Direct High heat until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
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