- 1 tbsp extra virgin olive oil, plus more for brushing salmon
- ½ c onion, diced
- 2 tbsp fresh jalapeño, diced
- 2 garlic cloves, minced
- 1 tsp chili powder
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ⅛ tsp cinnamon
- ⅛ tsp kosher salt, plus more to taste
- 2 c fresh tomatoes, diced
- ½ c pitted green olives, roughly chopped
- 2 tbsp pickled jalapeño, diced
- 1 tbsp capers, drained
- 4 (6 oz) salmon fillets
- Freshly ground pepper, to taste
- 1 avocado
- 1 lime, quartered
Prepare grill for direct cooking over medium high.
In a medium sauce pan, heat 1 tbsp olive oil over medium heat. Add onion and fresh jalapeño and cook 5 minutes. Add garlic, chili powder, oregano, thyme, cinnamon and salt and cook 1-2 minutes or until fragrant. Add tomatoes, olives, pickled jalapeño, capers and ¼ c water. Bring to a boil, then drop heat to medium and allow to simmer, covered, for 20 minutes.
Meanwhile, grill salmon. Brush salmon with oil and season with salt and pepper. Oil grill grates to avoid sticking. Grill salmon, skin side down, for 5-6 minutes. Flip and continue cooking another 3-5 minutes or until your desired level of doneness.
Place salmon on serving platter and top with Veracruz sauce. Seed and slice avocado. Add to platter with lime wedges and serve immediately.
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