Grilled Salmon and Smokey Tomato-Chipotle Sauce
Makes 4 servings

Ingredients

Sauce:

• 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 chopped

• 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)

Directions

Sauce

1. In a medium saucepan, warm the olive oil over medium-high heat. 
2. Add the onions and cook for 4 to 5 minutes or until soft (stir occasionally). 
3. Add the garlic and oregano, and cook for about 1 minute or until the garlic is light brown (stirring occasionally). 
4. 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. 
5. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. 
6. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

1. Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. 
2. 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. 
3. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. 
4. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. 
5. Serve warm with the sauce.