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Salmon in Chipotle-Tomato Sauce
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
-
2
tablespoons extra-virgin olive oil
-
3
medium garlic cloves, thinly sliced
Pardon the interruption
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Hi Jarvis -
The ingredient list specifies 1 chipotle chili in adobo sauce, chopped, plus ½ teaspoon adobo sauce.
Best,
The Milk Street Team
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?
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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.