Instructions
- In a medium saucepan over medium-high heat on the stove, warm 2 tablespoons oil. Add the onion 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 with the juice and the chile. Season with the sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the sauce to a boil, and then lower the 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.
- Prepare the grill for direct cooking over high heat (450° to 550°F) .
- Prepare the grill for cooking over high heat (500°F) .
- Generously brush the salmon with oil and season with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking them to your desired doneness, 2 to 3 minutes more for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
- Generously brush the salmon with oil and season with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh side down first, over high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking them to your desired doneness, 2 to 3 minutes more for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
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