- 2 bottles (16 ounces each) Frontera Jalapeno-Cilantro Salsa
- ½ teaspoon chopped fresh thyme, plus a few sprigs for garnish
- 2 teaspoons finely chopped lemon zest (colored rind only—no white pith)
- ½ cup pitted, roughly sliced green olives, preferably Manzanillo olives
- 2 tablespoons capers, drained and rinsed
- 1 or 2 pickled jalapeño chiles, stemmed, seeded and thinly sliced (optional, makes the sauce quite spicy but delicious!)
- 6 (7- to 8-ounces each) salmon steaks, about 1-inch thick
- Heat the salsa in a medium-sized pot over medium heat. Add the thyme, lemon zest, olives, capers and chiles if using. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Remove from the heat to cool.
- Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat to half of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all the coals to one side leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
- Brush or spray both sides of the salmon steaks with oil. Season generously with salt and black pepper. Lay the salmon steaks over the hottest part of the fire and cook for about 4 minutes, until nicely browned underneath. Using a spatula, carefully flip the fish over onto the cooler side of the grill for 2 to 4 minutes to medium-rare.
- Serve the fish in a deep dish nestled in the warm sauce.
- Sprinkle with extra capers and olives if desired.