Grilled Salmon with Mole Verde
Grilled salmon rests over a vivid green mole, where chard, 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
40g
Carbs
28g
Calories
500kcal
Fat
26g
Ingredients
Tempura Batter, Mushroom Seasoning, Mexican Oregano, Nutmeg, Butter, Extra Virgin Olive Oil, Mint, Allspice, Black Pepper, Cumin, Swiss Chard, Garlic, Cinnamon, Zucchini, Onion, Jasmine Rice, Peas, Kosher Salt, Clove, Monosodium Glutamate, Jalapeno Peppers, Green Onion, Thyme, Salmon, Canola Oil
Contains milk, fish.
Reviews
4.0
Based on 2 reviews
Maninder · 05/29/26
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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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