Grilled Salmon with Mole Verde
Grilled salmon rests over a vivid green mole, where spinach, jalapeño, and herbs come together in a sauce with a gentle kick. Chef TJ rounds out the plate with grilled zucchini and rice with peas.
Nutritional facts
Protein
41g
Carbs
35g
Calories
520kcal
Fat
24g
Ingredients
Salmon, Zucchini, Spinach, Jasmine Rice, Onion, Peas, Extra Virgin Olive Oil, Canola Oil, Green Onion, Italian Parsley, Garlic, Kosher Salt, Butter, Tempura Batter, Black Pepper, Jalapeno Peppers, Bouillon, Mushroom, Powder, White Vinegar, Allspice, Mint, Cumin, Cinnamon, Mexican Oregano, Nutmeg, Thyme
Contains milk, fish, soybeans.
Reviews
3.9
Based on 142 reviews
Ann · 08/28/26
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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