- 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 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
- Freshly ground black pepper
- 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 and serve with cous cous or quinoa.