Easter Recipe Grilled Salmon and Chipotle Sauce

• 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
• Salt
• Freshly ground black pepper

METHOD

• 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.

PREP TIME