2 ratings

Grilled Salmon With Tomato-Olive Salsa and Poblanos

Salsa Veracruz goes perfectly with grilled fish, like this salmon
Grilled Salmon With Tomato-Olive Salsa and Poblanos recipe - The Daily Meal
Michael Tercha/Chicago Tribune

Rich, flaky salmon pairs beautifully with briny tomato-olive salsa—especially when grilled. Smothered with roasted poblano peppers and served over white rice, this makes a gorgeous dinner.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.


Always rinse raw onion before using it to remove any unpleasant odors and aftertaste.


  • 2 Cups Veracruz tomato-olive salsa (recipe follows)
  • 2 poblano peppers
  • 1 small red bell pepper
  • 2 Pounds salmon fillets, each about 1 1/2 inches thick, rinsed, patted dry
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Parsley leaves, for garnish
  • Thinly sliced lime, for garnish

For the Veracruz tomato-olive salsa:

  • 2 cans (14.5 ounces each) diced fire-roasted tomatoes
  • 1/2 Cup finely-chopped white onion, well rinsed, drained (see notes)
  • 1/2 Cup chopped pitted green olives
  • 2 Tablespoons finely-chopped pickled jalapenos, drained (or 1 tablespoon finely chopped fresh jalapeno)
  • 2 Tablespoons drained capers, rinsed, optional
  • 2 Tablespoons thinly-sliced fresh parsley
  • 2 Tablespoons thinly-sliced fresh cilantro
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 Teaspoon salt


Step 1: Make the Veracruz tomato-olive salsa (recipe follows).

Step 2: Set 2 poblano peppers and 1 small red bell pepper on stove directly over the gas flame. Cook, turning often, until skin blisters and blackens on all sides, about 5 minutes. (Alternatively, roast peppers on the grill or 6 inches from the element of a heated broiler, turning often until skin blisters and blackens, about 5 to 8 minutes.)

Step 3: Let peppers cool, then slip off charred skin with your hands. Rinse briefly under cool water. Remove the core and seeds and pat dry. Cut into 1/4-inch strips, then cut strips crosswise into thirds.

Step 4: Preheat a gas grill to medium-hot. Or, prepare a charcoal grill for direct cooking and let coals burn until they are covered with gray ash, then spread coals in an even layer.

Step 5: In a bowl in the microwave, heat 2 cups of the Veracruz tomato-olive salsa until it is hot, about 2 minutes.

Step 6: Brush 2 pounds salmon fillets (each about 1 1/2 inches thick, rinsed, patted dry) generously on all sides with olive oil; sprinkle with salt and freshly ground black pepper.

Step 7: Grill fish, skin side up, 6 inches from heat source, until the fish releases easily from the grill grates, about 6 minutes. Use a thin metal spatula to gently flip the fish. Grill until the salmon is nearly firm when pressed with a finger, about 3 to 4 minutes more. Transfer to a large platter.

Step 8: Pour the warm salsa over the fish. Sprinkle with roasted pepper pieces and parsley leaves. Garnish with lime slices and serve.

For the Veracruz tomato-olive salsa:

Step 1: To a food processor or blender, add 2 cans (14.5 ounces each) diced fire-roasted tomatoes with their liquid. Process with 4 on/off turns to roughly chop. Do not puree.

Step 2: Transfer the tomatoes to medium-size bowl. Add 1/2 cup finely-chopped white onion, 1/2 cup chopped pitted green olives, 2 tablespoons finely-chopped drained pickled jalapenos (or 1 tablespoon finely-chopped fresh jalapeno), 2 tablespoons rinsed and drained capers (optional), 2 tablespoons thinly-sliced fresh parsley, 2 tablespoons thinly-sliced fresh cilantro, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt.

Step 3: Serve salsa at room temperature.