3 pounds tomatoes, seeded and chopped (about 6 medium to large)
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon rind
1 (5.75-ounce) jar sliced manzanilla olives, divided
1/4 cup capers, rinsed and drained, divided
3 medium pickled jalapeño peppers,halved, seeded, and sliced, divided
1 cup water
1 1/4 teaspoons salt, divided
6 (7- to 8-ounce) Alaskan salmon steaks or fillets, about 1 inch thick
Garnish: fresh thyme sprigs
How to Make It
Heat oil in a Dutch oven over medium heat until hot. Add onion, and cook, stirring often, 5 minutes or until lightly browned; add garlic, and cook 1 minute. Add tomato, chopped thyme, lemon rind, half of olives, half of capers, and half of jalapeños. Bring to a boil; reduce heat, and simmer, stirring often, 5 minutes or until liquid evaporates. Add 1 cup water, and simmer 15 more minutes. Stir in 1 teaspoon salt. Let sauce cool.
Coat sides of salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill, covered, over medium-high heat (350º to 400º) 4 minutes on each side or to desired degree of doneness. Spoon sauce into serving dish; place salmon on sauce. Sprinkle with remaining olives, capers, and jalapeños. Garnish, if desired.
Topolobampo and Frontera Grill, Chicago
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