Veracruz-Style Salmon & Vegetables

with Brown Rice

30 MIN

-$0.05/serving 2 Servings

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with Shrimp

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Grape Tomatoes
4 oz Sweet Peppers
½ cup Brown Rice
1 Tbsp Capers
1 oz Sliced Pickled Jalapeño Pepper
1 Red Onion
1 Lemon
1 tsp Whole Dried Oregano
1½ Tbsps Golden Raisins

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 Prepare the shrimp & start the sauce

Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a large pan (nonstick, if you have one), 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.

4 Cook the shrimp & finish the sauce

Place the seasoned shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. 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 shrimp, vegetables, and sauce. Serve the remaining lemon wedges on the side. Enjoy!