Rick Bayless' Grilled Salmon Vera Cruz With Salsa Recipe

Ingredients

• 1/4 cup extra-virgin olive oil plus more for oiling the grill and the salmon
• 1 medium onion thinly sliced
• 4 garlic cloves finely chopped
• 7 cups diced (1/2") ripe tomatoes
• 2 tablespoons chopped fresh thyme leaves plus a
• few sprigs for garnish
• 2 teaspoons finely-grated lemon zest
• 1 cup roughly-sliced pitted green olives (preferably manzanillo olives)
• 1/4 cup capers drained, rinsed
• 3 pickled jalapeño peppers stemmed, seeded, and thinly sliced
• Salt to taste
• 6 salmon steaks, 1" thick - (7 to 8 oz ea)