Grilled Salmon and Smokey Tomato-chipotle Sauce

Rita~'s Note:

My Favorite fish Salmon is one of the richest, strongest flavored fish available, it combines well with piquant sauces. This one is made with tomatoes and chipotle chiles. You can find these chipotles canned in dark red adobo sauce.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

sauce

• 2 tablespoons extra virgin olive oil
• ½ cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole tomatoes
• 1 chipotle chile in adobo
• ½ teaspoon granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon 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:

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.

Reviews

[Trish the dish!]

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!

[MrsJ]

The sauce in this recipe is incredibility delicious. The seasonings and ingredients are just right. My DH thought it was super! I have left over sauce today and plan to use it with a black bean and chicken recipe. I am sure it will be delicious! This sauce could be used on almost any type of meat.

[Mrs.Jack]

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!