I love pan seared salmon, but sometimes having it by itself can be boring. An easy and healthy sauce that I like to pair with it is veracruz sauce. Veracruz sauce, or “salsa Veracruzana” in Spanish, is a flavorful sauce that originates from the Mexican state of Veracruz. It is known for a tart and spicy flavor, often paired with seafood. The key ingredients typically include tomatoes, onions, garlic, olives, capers, and herbs like oregano and bay leaf. Sometimes jalapeño or serrano peppers are added if you like spice.

The sauce is characterized by its Mediterranean influence, likely due to historical trade connections between Veracruz and Spain. It has a briny, tangy flavor profile thanks to the olives and capers, which gives it a unique taste compared to other Mexican sauces. Veracruz sauce is commonly served with fish, shrimp, or chicken.

Key Ingredients and Substitutions:

  • Protein of Choice to Serve it with.
  • White Onion – You can also use a yellow onion here.
  • Red Bell Pepper – I like red for the sweetness, but any bell pepper works here.
  • Fresh Roma Tomatoes – Make sure you dice these small. If you want to save time, use a jar of diced tomatoes instead.
  • Pickled Banana Peppers – I use these because they aren’t too spicy. You can also use pickled jalapeños here.
  • Olives – Any olives will work here! Choose your favorite kind.
  • Capers – These add a nice salty and briney flavor to the dish. You can omit or replace with other forms of pickles if you like. Pickled red onions would be great here.
@kellyscleankitchen

How to make Salmon Veracruz #salmon #veracruz #salsa #cooking

♬ Mozart-Symphony No.41-1 – 杭州爱乐乐团
  • SERVINGS:  2
  • PREP TIME: 20 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 50 Min

Ingredients:

  • 2 salmon filets
  • salt
  • avocado oil
  • 1/2 white onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, minced
  • 3 roma tomatoes, diced
  • 1/4 cup pickled banana peppers, thinly sliced
  • 1/4 cup olives, sliced
  • 2 tbsp capers
  • 1/4 cup chicken stock
  • 1 bay leaf
  • 1 tsp oregano
  • minced cilantro for garnish

Preparation:

STEP 1.

Season the salmon with salt and place on a paper towel over a plate. Set aside.

STEP 2.

Begin making the veracruz sauce. In a large pot over medium heat, add avocado oil. Add the onions and bell peppers and saute until cooked through, around 5-8 minutes, salt as you go. Add the minced garlic once the vegetables are cooked, and saute for 2 minutes.

STEP 3.

Stir in the tomatoes, banana peppers, olives, capers, chicken stock, bay leaf and oregano. Season with salt and bring up to a low simmer. Top the pot with a lid and simmer for 10-15 minutes to allow the flavors to mix together. Make sure to stir every few minutes.

STEP 4.

While the sauce is simmering, cook the salmon. Heat a stainless steel pan to medium heat. Use the mercury ball water test to see if the pan is hot enough to add oil. Once water beads dance on the surface, you can add 2 tbsp of avocado oil. Once the oil is at it’s smoking point, add the salmon presentation side down.

STEP 5.

Let the salmon cook on this side until the fish naturally releases from the pan when the crust forms. Don’t try to force it off too early! Once the salmon is cooked halfway up the side, flip. This takes 8-13 minutes typically. Cook on the second side for 5-10 minutes, until cooked through, then remove and set on a plate.

STEP 6.

Taste the sauce and adjust seasonings accordingly. Serve over the salmon and top with minced cilantro. Enjoy!

Print Friendly, PDF & Email Print Recipe