When I needed a simple weeknight recipe, I knew who to turn to: Ina. I quickly found a recipe for seared salmon with roasted red pepper chipotle aioli and it seemed simple enough to turn around when Finn went down for a nap. This recipe, from her Modern Comfort Food cookbook, is really all about the sauce. I’ve had roasted red pepper ailoi and I’ve had chipotle aioli…this is the first time I’ve had them combined and I think it’s a match made in heaven.
While I was very intrigued by the cast iron searing technique (and would have loved some crispy salmon), I didn’t want to risk setting off the smoke alarm, nor did I want to deal with the apartment smelling like fish. Instead, I seasoned the salmon with nothing more than salt and pepper and cooked in the oven for about 25 minutes. While the salmon cooked, I prepped the aioli. I eyeballed all measurements because I was rushing, but it came out great. Toss a chipotle pepper in adobo (plus some of the sauce), 1/4 c. roasted red peppers (chopped), two cloves garlic (minced), mayo, the juice of a lime, and salt/pepper into a food processor and purée. That’s it. When your salmon is done, pour it over the top and serve the extra on the side.