Grilled Salmon and Smokey Tomato-Chipotle Sauce

Sauce:
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 28 oz. can whole tomatoes
1 chipotle chile in adobo sauce
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper
4 salmon fillets, 6 to 8 ounces each and about 1 inch thick
extra-virgin olive oil
kosher salt
freshly ground black pepper

Sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add
the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add
the garlic and oregano, and cook until the garlic is light brown, about 1
minute, stirring occasionally. Add the tomatoes (including the juice) and
the chile. Season with the sugar, salt, and pepper. Bring the sauce to a
boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring
occasionally and crushing the tomatoes with the back of a large spoon as
they soften. Carefully pour the sauce into a food processor. Puree and
return to the pan. Keep warm over low heat.
Generously brush or spray the salmon fillets with olive oil; season with
salt and pepper to taste. Grill the fillets, flesh side down, over Direct
Medium heat until you can lift them off the grate with tongs without
sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin
side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh,
and transfer the fillets to serving plates. Serve warm with the sauce.
Makes 4 servings.

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