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Grilled Salmon With Lemon And Thyme Salsa Veracruzana

Nutrition per serving    (USDA % daily values)
CAL
229
FAT
16%
CHOL
29%
SOD
41%

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Ingredients for 6 servings

2 bottles (16 ounces each) Frontera Jalapeno-Cilantro salsa

1/2 teaspoon chopped fresh thyme, plus a few sprigs for garnish

2 teaspoons finely chopped lemon zest (colored rind only—no white pith)

1/2 cup pitted, roughly sliced green olives, preferably Manzanillo olives

2 tablespoons capers, drained and rinsed

1 or 2 pickled jalapeño chiles, stemmed, seeded and thinly sliced (optional, makes the sauce quite spicy but delicious!)

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

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