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Grilled Salmon With Lemon-And-Thyme-Scented Salsa Veracruzana

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Photo: Williams-Sonoma


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Ingredients for 6 servings

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

1 medium white onion, thinly sliced

4 garlic cloves, finely chopped

3 lb. ripe tomatoes, cored and chopped into   1/2-inch pieces (about 7 cups)

2 Tbs. chopped fresh thyme or lemon thyme,   plus a few sprigs for garnish

2 tsp. finely chopped lemon zest

1 cup roughly sliced pitted green olives,   preferably manzanillo

1/4 cup capers, drained and rinsed

3 store-bought or homemade pickled jalapeƱo   chilies, stemmed, seeded and thinly sliced

1 cup water

salt, to taste

6 salmon fillets or steaks, each 7 to 8 oz. and   about 1 inch thick

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