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Nutrition Facts
Serving Size 1 (561g) Recipe makes 4 servings The following items or measurements are not included below: 1 chipotle chiles in adobo
Calories 480
Calories from Fat 163		(34%)
Amount Per Serving		%DV
	Total Fat 18.2g	27%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 442mg		18%
Potassium 1575mg		45%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 3.0g	12%
	Sugars 7.0g
Protein 65.6g		131%
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Grilled Salmon and Smokey Tomato-chipotle Sauce

Recipe #116506 | 1 hour | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 12, 2005

My Favorite fish Salmon is one of the richest, strongest flavored fish available, it combines well with piquant sauces. This one is made with tomatoes and chipotle chiles. You can find these chipotles canned in dark red adobo sauce.

SERVES 4 (change servings and units)

Ingredients

sauce

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

Directions

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.

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Featured Reviews for This Recipe

From: MrsJ

On Nov 6, 2008

The sauce in this recipe is incredibility delicious. The seasonings and ingredients are just right. My DH thought it was super! I have left over sauce today and plan to use it with a black bean and chicken recipe. I am sure it will be delicious! This sauce could be used on almost any type of meat.

1 person found this review helpful

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From: Mayaro

On Dec 30, 2007

I used just the sauce to accompany a simple salmon cake recipe from elsewhere since all I had was canned salmon. Wow, the sauce is incredible! It ended up being devoured faster than I expected, so I actually watered it down a little (about 3:1 sauce to water) and it still had enough vim and vigour to be awesome. I liked that the sauce was so savoury with just enough of a spicy kick to keep you on your toes. The chipotle chile adds a really nice smokey flavour. I also found that substituting fresh tomatoes for the canned ones and normal salt rather than kosher salt worked alright, but I did add a little extra salt to make up for not having kosher salt. I highly recommend this sauce for accompanying salmon. Of course, I'll have to try the salmon fillet part now, too.

1 person found this review helpful

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From: Trish the dish!

On Jan 10, 2009

The sauce is spectacular. Because we were snowed in, I had to substitute tomato sauce instead of canned tomatoes and I baked the salmon at 425degrees for about 15 minutes instead of grilling. My husband and I were WOWED! I love how the chipotle sauce had a great kick but didn't overpower the roasted salmon. He even said it was the best salmon I had ever made. Thanks for a warm meal on such a cold night and thanks a million for posting!

2 people found this review helpful

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From: Mrs.Jack

On Jul 15, 2008

DELICIOUS! The sauce is so flavorful-smoky and spicy-and comes together easily. Only change was that I used grilled catfish. I served over a bed of linguine that I simply tossed w/ butter, cilantro, lime juice, and I topped all w/ sliced avocado. (Would be great w/ grilled chicken, too.) Thank you for a great recipe!!! UPDATE: I used the leftover sauce as a sub for rotel tomatoes when making pork chili verde in my crock pot and it came out fabulous!

2 people found this review helpful

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