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Cookish

Salmon in Chipotle-Tomato Sauce

4 Servings

25 minutes

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This recipe cooks fish fillets enchipotlada style—that is, in a tomato sauce made spicy and smoky by the addition of chipotle chilies in adobo. In Mexican kitchens, pork and shrimp are commonly prepared this way, but we use salmon. Its richness is nicely balanced by the acidity and spiciness of the sauce. Try to purchase center-cut fillets that are of the same thickness so that they cook at the same rate.

4

Servings

25 minutes

Ingredients

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Reviews
Beth S.

I didn't think I'd like a tomato-based sauce with salmon, but this is delicious. Quick and easy, too! I might try it with shrimp in the future.

Jarvis T.

How much of the Chipotle and adobo sauce do I add to the sauce? I made home sauce.

Lynn C.

Hi Jarvis -

The ingredient list specifies 1 chipotle chili in adobo sauce, chopped, plus ½ teaspoon adobo sauce.

Best,
The Milk Street Team

Jarvis T.

I made the sauce from scratch. It just seems like 1/2 teaspoon would not be enough. So again, do you add only 1/2 teaspoon to the tomatoes sauce in the skillet?

Lynn C.

Hi Jarvis -

I'm sorry, I think we weren't clear on what you were asking. Did you make an adobo sauce from scratch? If so, then we would probably recommend 1- 1 1/2 teaspoons of adobo sauce to account for the missing chipotle chile.

Best,
The Milk Street Team

Lynn C.

Hi Jarvis -

I'm sorry, I think we weren't clear on what you were asking. Did you make an adobo sauce from scratch? If so, then we would probably recommend 1- 1 1/2 teaspoons of adobo sauce to account for the missing chipotle chile.

Best,
The Milk Street Team

Jarvis T.

Yes, I made an adobo sauce from scratch. That's what I needed to know. Thanks!