Grilled Salmon And Smokey Tomato-chipotle Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole tomatoes
• 1 chipotle chile in adobo
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 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

Recipe

• 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.