Sunday Supper: Cinco De Mayo Grilled Salmon Vera Cruz

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Serious Eats


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1/4 cup extra-virgin olive oil, plus more for oiling grill and salmon

1 x medium-size onion, sliced thinly

4 x cloves garlic, chopped finely

7 cups diced tomatoes

2 tbsp chopped fresh thyme leaves, plus a few sprigs for garnish

2 tsp finely grated lemon zest

1 cup pitted, roughly sliced green olives

1/4 cup capers, drained and rinsed

3 x pickled jalapeƱo peppers, thinly sliced


6 x salmon steaks (each 7 to 8 ounces), about 1 inch thick

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