Grilled Alaskan Salmon Veracruz

Ingredients

• 0.3 cup capers divided rinsed drained
• 2 tablespoons thyme leaves fresh chopped
• 4  garlic cloves minced
• 3 medium pickled jalapeño peppers divided halved seeded sliced
• 2 teaspoons lemon rind grated
• 5.8 ounce manzanilla olives divided sliced
• 0.3 cup olive oil 
• 1 medium onion halved
• 42 ounce alaskan salmon steaks 
• 1.3 teaspoons salt divided
• 6 servings garnish: thyme sprigs fresh
• 6  tomatoes medium to large seeded chopped
• 1 cup water 

Equipment

• grill
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat until hot.
2. Add onion, and cook, stirring often, 5 minutes or until lightly browned; add garlic, and cook 1 minute.
3. Add tomato, chopped thyme, lemon rind, half of olives, half of capers, and half of jalapeos. Bring to a boil; reduce heat, and simmer, stirring often, 5 minutes or until liquid evaporates.
4. Add 1 cup water, and simmer 15 more minutes. Stir in 1 teaspoon salt.
5. Let sauce cool.
6. Coat sides of salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill, covered, over medium-high heat (350 to 40
7. minutes on each side or to desired degree of doneness. Spoon sauce into serving dish; place salmon on sauce.
8. Sprinkle with remaining olives, capers, and jalapeos.
9. Garnish, if desired.