"There are some good flavor ideas in this recipe, but this is a sauce that seems best designed to mask the flavor and appearance of nearly anything to which it is applied. If all you can garner from your market is some rank fillet of rodent, then by all means bury it in this sauce. But I can't imagine why anyone would knowingly inflict this sauce and 25 minutes of baking on something as lovely, delicate, and expensive as salmon.

I would fix the sauce by pureeing it with none of the tomato sauce, half the peppers, all of the cilantro, and some olive oil. This should result in a sauce that is more mildly flavored, provides some contrast with the salmon, and it would nicely dress the plate (rather than conceal the salmon). Atop this sauce (not under it!), I would put salmon seared in garlic-infused olive oil with a bit of lemon juice. Atop the salmon, I would sprinkle some lemon zest, a shot of olive oil, and either a sprig of mint or some basil. "