Serves 4
Grilled Salmon And Smokey Tomato Chipotle Sauce
- Prep Time 20 Minutes
- Cooking Time
- Method Direct Heat
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Finely Chopped Red Onion
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Dried Oregano
- 1 Can (790G) 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
- 4 Salmon Fillets (With Skin), 170G To 225G Each And About 2.5Cm Thick
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
- 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.
- Generously Brush Or Spray The Fillets With Oil And Season With Salt And Pepper To Taste. Grill, Flesh Side Down, Over Direct High Heat (230°C To 280°C), With The Lid Closed As Much As Possible, Until You Can Lift The Fillets Off The Grate With Tongs Without Sticking, 6 To 8 Minutes. Turn The Fillets And Finish Cooking 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.
- Preparation Time: 20 Minutes
- Braai Time: 8-12 Minutes
- Serves: 4
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-280°C
- Equipment: Precision Grill Spatula
What Do You Need? Recommened Tools
Precision Grill Spatula
R529.00
