Inspired by the classic Mexican mole sauce, I came up with a quick version that’s packed with flavor and brings something new to the table.
To get the best results, use a great quality extra virgin olive oil, we love Colavita.
Salmon Mole
Servings
6 Servings
Ingredients
- 1 side of salmon fillet
- 2 teaspoons crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- ¼ cup boiling hot water
- Cinnamon stick
- ½ cup raisins
- 2 tablespoons tomato paste
- 14.5 ounce can diced tomato
- 1 ½ cups orange juice
- ¼ cup 80% bitter sweet chocolate
Instructions
- In a small bowl, pour in boiling water and add crushed red pepper. Steep for 15 minutes.
- Meanwhile, in a medium pan, heat olive oil and sauté onion, garlic, cinnamon stick, and raisins for 15 minutes on medium-low heat until translucent and tender.
- Add tomato paste to pan and cook for 10 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
- Add diced tomatoes, orange juice, salt, and steeped red pepper to pan with the onion mixture and bring to a boil. Lower heat and simmer for 20 minutes.
- Remove cinnamon stick, add chocolate and cook on low heat an additional five minutes. Puree mixture using an immersion blender (or transfer mixture to a blender).
- Place salmon on prepared sheet and brush puree on top. Bake for 35 minutes.
- Remove from oven. Transfer salmon to a platter and pour off remaining sauce into a bowl. Garnish with grilled orange slices and radish micro greens. Serve with remaining sauce on the side.
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