Seared Salmon with Spicy Red Pepper Aioli
Ellen Whiteman
Seared Salmon with Spicy Red Pepper Aioli is a delicious and flavorful dish that combines the richness of salmon with the heat of spicy red pepper aioli. The salmon fillets are seared to perfection and served with a tangy and creamy aioli made from roasted red peppers, chipotle peppers, mayonnaise, garlic, and lime juice. This dish is perfect for pescatarians and anyone who loves a spicy kick in their seafood. Serve it with a side of lime wedges for an extra burst of freshness.
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15 mins
7 mins
Nutritional Value
Ingredients
2 cloves
canned
seeded and chopped
quartered, for serving
Instructions
Preheat the oven to 400 degrees.
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.
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.
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.
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