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Salmon Veracruz
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Salmon Veracruz
Recipe Amount:
4 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
79
The tomato sauce is heavenly with a bit of kick and is a nice balance to the salmon that is nicely flavored with the everything dry rub. This make an easy, fast and delicious dinner for a busy weeknight. Serve over rice and add an air-fried green vegetable to make a full meal.
Ingredients
- 2 Tbl Extra Virgin Olive Oil
- 1 Red Bell Pepper - Diced
- 12 Cup Cherry Tomatoes - Halved
- 12 Garlic Cloves - Minced
- 2 Tbl Pickled Jalapeno Peppers - Diced
- 2 Sprigs Fresh Oregano - Leaves chopped
- Black Pepper - To taste
- 1/2 Cup Chicken Stock, Homemade
- 2 Tsp Maple Syrup
- 1 lb Salmon - Sliced into 4 - 4oz Pieces
- 1 Tbl Everything Dry Rub
Preparation
Step 1:
Heat half of the olive oil in a large skillet over medium heat. Saute the bell pepper until soft.
Step 2:
Add the tomatoes, garlic, pickled jalapeno peppers, oregano and black pepper. Saute until the tomatoes are soft but still have some texture. Add the chicken stock and maple syrup and cook until you get a nice saucy texture.
Step 3:
Sprinkle the everything dry rub over both sides of the salmon. In a separate pan with the rest of the olive oil, cook the salmon. When golden brown, add salmon to the sauce.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
355
Fat (g):
21
Cholesterol (mg):
64
Sugar (g):
6
Protein (g):
25
Fiber (g):
2
Sodium (mg):
79
Potassium (mg):
757
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