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Ingredients

• 5 tablespoons  extra-virgin olive oil
• 1   medium onion, finely chopped
• 4   garlic cloves, finely chopped
• 2 pounds  plum tomatoes, coarsely chopped
• 1 tablespoon  chopped oregano
• 2   bay leaves
• 1/2 cup  pitted kalamata olives, sliced
• 1/3 cup  drained capers
• 1/3 cup  sliced pickled jalapenos
• 4   center-cut salmon fillets with skin (about 7 ounces each)
•   Salt and freshly ground pepper

Description

Dionicio Jimenez Serves His Luscious Salmon In A Tomato Sauce Spiked With Olives, Capers, And Pickled Jalapenos. The Accompaniment: Mexican Rice Flavored With Carrots, Green Beans, And Corn. Skip The Mexican Rice; The Sauce For The Salmon Is So Delicious,

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