Seared Salmon with Spicy Red Pepper Aioli
November 20, 2020
This Seared Salmon with Spicy Red Pepper Aioli is from Ina Garten's new cookbook Modern Comfort Food. It is absolutely delicious. The salmon is crusty on the outside, moist on the inside and the red pepper aioli adds a subtle spicy note.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
2 teaspoons minced garlic (about 2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
¼ cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellman's
salt and black pepper, to taste
Directions
1Preheat the oven to 400° F.
2For 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 red peppers, and purée. Add the mayonnaise,¼ teaspoon salt, and ¼ teaspoon black pepper and process until smooth. Set aside.
3For the salmon, place a large (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.
4Place 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.
Recipe by Ina Garten, Modern Comfort Food, October, 2020.
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