Salmon Veracruz | Imamother

Amarante

Fri, May 15 2020, 11:28 am

This was very easy and tasty. It's a Mexican style of fish preparation. Ingredients are pretty easy to source even in a pandemic. Very Happy

Salmon Veracruz

Danny Trejo

Excerpt From: Penguin Random House. “Family Meal.” Apple Books.

Serves 3

3 (7-ounce) salmon fillets, skins removed
Kosher salt and freshly ground pepper
2 limes
2 tablespoons olive oil
2 medium white onions, chopped
6 garlic cloves, minced
1 (28-ounce) can peeled tomatoes
20 Manzanilla olives, chopped
2 tablespoons capers, rinsed and chopped
2 pickled jalapeños, chopped
3 tablespoons pickled jalapeño juice
2 tablespoons chopped fresh flat-leaf parsley
2 fresh marjoram sprigs
1 teaspoon dried Mexican oregano
2 bay leaves

Season the salmon fillets with salt and place them in a shallow dish. Cut the limes in half and squeeze their juice all over the fillets. Place the lime halves in the dish, cover, and marinate the fish in the refrigerator for 1 hour.

Make the sauce: In a large sauté pan, heat the oil over medium-low heat. When the oil is shimmering, add the onions and cook, stirring occasionally, until golden, about 15 minutes. Stir in the garlic, and cook for 1 minute more until fragrant.

Add the canned tomatoes, breaking them up with a wooden spoon. Cook for 10 minutes, then add the olives, capers, jalapeños, jalapeño juice, parsley, marjoram, oregano, and bay leaves. Season with salt and pepper, and cook over low heat for 20 minutes until the flavors have melded.

Add the salmon fillets and marinade to the pan, cover, and cook for 8 minutes, turning the fillets halfway through, until seared on the outside and medium-rare inside. Discard the bay leaves and limes before serving.