Seared salmon with spicy capsicum aioli

The tangy aioli will keen in the fridge for several days, making this a quick dish to prepare.

Credit: Barefoot Contessa: Back to Basics

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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.