- 2 Tablespoon extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 2 teaspoon garlic minced
- 1 teaspoon dried oregano
- 1 can (28 ounces) whole tomatoes
- 1 Chipotle chile in adobo sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely
- 4 salmon fillets (with skin), 6 to 8
ounces each and about 1 inch thick
- Extra-virgin olive oil (to taste)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- In a medium saucepan, warm the olive
oil over medium-high heat.
- Add the onions and cook for 4 to 5
minutes or until soft (stir occasionally).
- Add the garlic and oregano, and cook
for about 1 minute or until the garlic is light brown (stirring
- 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.
Prepare grill to medium heat according to
- Generously brush or spray the salmon
fillets with olive oil; season with salt and pepper to taste.
- Grill the fillets, flesh side down,
for about 7 to 8 minutes or until you can lift them off the grate with
tongs without sticking.
- 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.