Veracruz-Style Salmon & Vegetables with Brown Rice

Veracruz-Style Salmon & Vegetables

with Brown Rice

30 MIN
2 Servings
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Pescatarian
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    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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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Veracruz-Style Salmon & Vegetables with Brown Rice
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 4 oz Grape Tomatoes
    • 4 oz Sweet Peppers
    • 1 Lemon
    • 1 Red Onion
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Capers
    • 1½ Tbsps Golden Raisins
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    How To: Quarter and Deseed a Lemon
    How To: Get Perfect Citrus Zest
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    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.

    Prepare the ingredients
    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.

    Cook the salmon
    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.

    Cook the vegetables & make the sauce
    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.

    Finish the rice & serve your dish
    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

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    Veracruz-Style Salmon & Vegetables

    Cook the rice
    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.

    Prepare the ingredients
    Cook the salmon
    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.

    Cook the vegetables & make the sauce
    Finish the rice & serve your dish
    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!

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