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Veracruz-Style Salmon & Vegetables
with Brown Rice
30 MIN
2 Servings
From the Test Kitchen
Inspired by the flavors of Pescado a la Veracruzana—a specialty from the historic Mexican coastal city—this vibrant dish features salmon served over a spicy fresh tomato sauce filled with sweet peppers, briny capers, and more. A hearty bed of brown rice is perfect for catching every bite of the zesty sauce.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Brown Rice
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4 oz Grape Tomatoes
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4 oz Sweet Peppers
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1 Lemon
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1 Red Onion
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Capers
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1½ Tbsps Golden Raisins
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1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine the sliced sweet peppers and sliced onion in a bowl. Halve the tomatoes; place in a separate bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Cook the salmon
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the vegetables & make the sauce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked vegetables and sauce and cooked salmon. Serve the remaining lemon wedges on the side. Enjoy!
1
Cook the rice
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Combine the sliced sweet peppers and sliced onion in a bowl. Halve the tomatoes; place in a separate bowl and season with salt and pepper. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.
3
Cook the salmon
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the vegetables & make the sauce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the lemon zest and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the finished rice topped with the cooked vegetables and sauce and cooked salmon. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs