Salmon with Red Pepper Aioli

Serves 4

2 teaspoons minced garlic (about 2 cloves)

1 tablespoon (canned) chopped Chipotle pepper in Adobo sauce

1 tablespoon freshly squeezed lime juice

1/4 cup jarred roasted red peppers, seeded and chopped

1 cup good mayonnaise, such as Best Foods

Salt and black Pepper, to taste

4 (6-ounce) boneless, skinless, center-cut salmon fillets

Olive oil

1 lime, quartered, for serving

Preheat the oven to 400F. 

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 red peppers, and puree. Add the mayonnaise,1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside. 

For the salmon: 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 1-1/2 teaspoons salt and 3/4 teaspoon black pepper.

To cook salmon: 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 for3to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.