This recipe from Big City Cooking was absolutely tasty. I always have a lot of salmon to eat and am looking for new ways to eat it. The ginger in the sauce pairs perfectly with the salmon so well that I plan to make extra sauce to keep around just so I can make this on demand.
- 1 cup canned crushed tomatoes
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar
- 1/2 medium red onion, coarsely chopped
- 2 tbsp fresh peeled ginger, coarsely chopped
- 2 tsp chopped chipotle in adobo
- 1 tbsp plus 1 tsp olive oil
Coconut Basmati Rice:
- 2 cups basmati rice
- 2 cups canned unsweetened coconut milk
- 2 cups water
- 1/4 cup chopped cilantro
- 4 salmon filets
In a medium saucepan over medium high heat, combine the tomato, vinegar, brown sugar, onion, ginger, chipotle, olive oil and salt. Bring to a boil, decrease the heat to medium low and simmer for 35-40 minutes. Puree in a blender until smooth. Season with salt and pepper to taste.
In a medium saucepan over high heat, combine rice, coconut milk, water and salt. Bring to a boil. Decrease heat to low, cover and simmer for 15 minutes or until rice is done. Remove from the heat and stir in cilantro.
Season the salmon with salt and pepper and brush on both sides with the sauce. Grill for 3-4 minutes per side or until desired interior temp, brushing with the sauce the entire time. Serve the salmon with the rice.