Grilled Alaskan Salmon Veracruz

• 1/4 cup olive oil
• 1 medium onion, halved and slivered
• 4 garlic cloves, minced
• 3 pounds tomatoes, seeded and chopped (about 6 medium to large)
• 2 tablespoons chopped fresh thyme
• 2 teaspoons grated lemon rind
• 1 (5.75-ounce) jar sliced manzanilla olives, divided
• 1/4 cup capers, rinsed and drained, divided
• 3 medium pickled jalapeno peppers,halved, seeded, and sliced, divided
• 1 cup water
• 1 1/4 teaspoons salt, divided
• 6 (7- to 8-ounce) Alaskan salmon steaks or fillets, about 1 inch thick
• Cooking spray
• Garnish: fresh thyme sprigs

1. Heat oil in a Dutch oven over medium heat until hot. Add onion, and cook, stirring often, 5 minutes or until lightly browned; add garlic, and cook 1 minute. Add tomato, chopped thyme, lemon rind, half of olives, half of capers, and half of jalapenos. Bring to a boil; reduce heat, and simmer, stirring often, 5 minutes or until liquid evaporates. Add 1 cup water, and simmer 15 more minutes. Stir in 1 teaspoon salt. Let sauce cool.
2. Coat sides of salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill, covered, over medium-high heat (350u0b0 to 400u0b0) 4 minutes on each side or to desired degree of doneness. Spoon sauce into serving dish; place salmon on sauce. Sprinkle with remaining olives, capers, and jalapenos. Garnish, if desired.

olive oil, onion, garlic, tomatoes, thyme, lemon rind, manzanilla olives, capers, peppers, water, salt, salmon, cooking spray, thyme

Taken from www.myrecipes.com/recipe/grilled-alaskan-salmon-veracruz (may not work)