Heat oil in a deep skillet. Sauté shallots until translucent. Add garlic and

sauté until combined and fragrant.

Add jalapeño peppers, grape tomatoes, chickpeas, olives, and capers and

sauté for five minutes. Add tomato paste, wine, broth, cilantro, and spices

and bring to a boil.

Once boiling, add salmon, cover, and simmer for 15 minutes. Uncover

and baste, then cover and simmer for an additional 10 minutes.

To serve, sprinkle with some fresh cilantro for garnish.