We're going all Mexican on your weeknight fish with this velvety salmon simmered in a veracruz sauce. Bold and robust with olives, pickled jalapeños and garlic, this tomato-based sauce has its foundations in Latin cuisine and lands on your table for some synapse-firing fare.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cookig, continue with step 2.
Peel and crush garlic. Peel and slice eschalot. Remove core from capsicum and slice capsicum into strips. Roughly chop jalapeños.
Heat oil in a frypan over medium heat. Add garlic, eschalot and capsicum. Sprinkle with salt and pepper and cook, stirring occasionally, for 5–6 minutes or until fragrant.
Preheat oven grill to high. Add ½ the chopped jalapeño, olives, tomatoes and ¾ cup (180ml) water to the pan. Bring to a simmer and cook for 2–3 minutes or until reduced slightly. Season to taste with salt and pepper.
Add salmon to sauce, skin-side down, and season with salt and pepper. Place under grill and cook for 10 minutes or until fish is cooked through.
Roughly chop parsley. Carefully remove salmon from sauce. Gently peel skin from fish with tongs and discard. Divide rice between plates. Top with veracruz sauce and fish. Sprinkle with parsley and remaining jalapeño to serve.