• Ingredients: 26
  • Serves: 6

Rick bayless’ grilled salmon vera cruz with lemon-and-thyme-scented salsa with extra-virgin olive oil, plus more for oiling the grill and the salmon, medium-sized onion, thinly sliced, cloves of garlic, finely chopped, diced ripe tomatoes, chopped fresh thyme leaves, plus a few sprigs for garnish, finely grated lemon zest, pitted, roughly sliced green olives, capers, drained and rinsed, pickled jalapeño peppers, stemmed, seeded and thinly sliced, salt, to taste, thick.

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for oiling the grill and the salmon
  • 1 medium-sized onion, thinly sliced
  • 4 cloves of garlic, finely chopped
  • 7 cups diced ripe tomatoes
  • 2 tbsps. chopped fresh thyme leaves, plus a few sprigs for garnish
  • 2 tsps. finely grated lemon zest
  • 1 cup pitted, roughly sliced green olives
  • 1/4 cup capers, drained and rinsed
  • 3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
  • Salt, to taste
  • 6 salmon steaks , about 1 inch thick

For panna cotta

For compote

  • Special equipment: 6 stainless-steel or ceramic molds

Couscous

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes.

    For this step you will need

  2. Step 2 Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers.

    For this step you will need

  3. Step 3 Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes.
  4. Step 4 2. Preheat 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.
  5. Step 5 Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty.
  6. Step 6 3. Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath.

    For this step you will need

  7. Step 7 Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
  8. Step 8 4. Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.
  9. Step 9 5. To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs.

    For this step you will need