serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tsp minced garlic (about 2 cloves)
- 3 tsp (canned) chopped chipotle pepper in adobo sauce
- 3 tsp freshly squeezed lime juice
- ¼ cup jarred roasted capsicum (red peppers), seeded and chopped
- 1 cup good mayonnaise
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless, center-cut salmon fillets (about 175 g / 6 oz each)
- Good olive oil
- 1 lime, quartered, for serving
Resting time: 3-5 minutes
Instructions
Preheat the oven to 200°C (400°F).
For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted capsicum (red peppers) and purée. Add the mayonnaise, ¼ teaspoon salt, and ¼ teaspoon black pepper and process until smooth. Set aside.
For the salmon, place a large (30 cm / 12 inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1½ teaspoons salt and ¾ teaspoon black pepper.
Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
Note
• The aioli will keep in the refrigerator for at least 5 days.
Recipe from Modern Comfort Food: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
