PAN-BROILED SALMON WITH ORANGE-CHIPOTLE MAYONNAISE

1 tablespoon vegetable oil
4 (about 6-ounces each) salmon fillets
1 canned chipotle pepper in adobo sauce plus 1 teaspoon of the sauce
1/2 cup reduced-fat mayonnaise
Grated zest and juice of 1 orange

Heat large, heavy skillet over medium heat. Add oil; heat. Add salmon; cook 21/2 minutes. Turn; cook to medium doneness, about 2 1/2 minutes or more.

Meanwhile, mince the 1 chipotle pepper; place in small bowl. Stir in 1 teaspoon of the adobo sauce, mayonnaise, orange zest and juice. Serve with salmon.

Makes 4 servings
Source: Chicago Tribune

Category:  Main Dishes, Fish, Shellfish
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