Seared Salmon with Spicy Red Pepper Aioli Recipe

Seared Salmon with Spicy Red Pepper Aioli

• Skill Level: Easy
• Serves: 4 people
• Nutrition Details Per Serving: Calories: 798 | Fat: 71g | Saturated Fat: 12g | Carbs: 4g | Fiber: 1g | Sugar: 1g | Protein: 35g | Cholesterol: 116mg | Sodium: 616mg
• Total Time: 25 minutes
• Active Preparation: 15 minutes

Ingredients

• 2 teaspoons garlic, minced (from 2 cloves)
• 1 tablespoon chipotle pepper, canned in adobo sauce, chopped
• 1 tablespoon fresh lime juice
• 1/4 cup roasted red peppers from a jar, chopped and seeded
• 1 cup quality mayonnaise, such as Hellmann's
• Kosher salt and freshly-ground black pepper
• 4 salmon fillets, boneless, skinless, center-cut (6 ounces each)
• High-quality olive oil
• 1 lime, cut into quarters, for serving

Instructions

1. Heat oven to 400F.
2. For the aioli: Finely chop the garlic and chipotle to form a rough paste. Transfer to a food processor, add lime juice and chopped roasted red peppers, and blend until smooth. Add the mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper; blend until completely smooth. Set aside.
3. Prepare the salmon: Heat a large (12-inch) dry cast-iron skillet over high heat for 5 minutes. Pat fillets very dry with paper towels and rub a light coat of olive oil on the outside. With the rounded sides facing up, season generously with 1 1/2 teaspoons kosher salt and 3/4 teaspoon ground black pepper.
4. Place the salmon, rounded side down, in the hot skillet and cook without moving for 2 minutes over medium-high heat. Flip with a large metal spatula so the rounded sides face up, then transfer the skillet to the preheated oven. Roast 34 minutes until the fish is rare in the center. Tent loosely with foil and rest 34 minutes for medium-rare (up to 5 minutes for medium).
5. Serve immediately, topped with the spicy red pepper aioli and a lime wedge.

The spicy red pepper aioli will keep, covered, in the refrigerator for at least five days.

• Recipe inspired by Modern Comfort Food by Ina Garten, by permission from Clarkson Potter, 2020. All rights reserved.