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

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
351
FAT
39%
CHOL
13%
SOD
24%

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Ingredients for 6 servings

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

1 medium white onion, thinly sliced

4 garlic cloves, finely chopped

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

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

2 tsp. finely chopped lemon zest

1 cup roughly sliced pitted green olives, &nbsp preferably manzanillo

1/4 cup capers, drained and rinsed

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

1 cup water

Salt, to taste

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

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