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Veracruz Style Salmon on a Bed of Greens
This Veracruz style salmon is served over greens and then topped with a mixture of tomatoes, green olives and capers. A delicious, new way to serve salmon.
15 mins. to Prepare
12 mins. Cooking Time
0 mins. Standing Time
27 mins. Total
COMBINE coffee granules, sugar, bouillon, black pepper and white pepper in a small bowl.
RUB salmon filets with coffee mixture on top and bottom.
HEAT 1 tablespoon grapeseed oil in a medium skillet over medium heat. Add tomato, olives and capers; cook for 5 minutes or until the skin begins to peel from the tomato pieces. Remove from heat; cover to keep warm.
HEAT remaining 1 tablespoon grapeseed oil in a large skillet over medium heat. Carefully place both salmon pieces in skillet; pan fry for 4 minutes on one side. Turn over and fry second side for 3 minutes.
WHISK olive oil, vinegar, shallot, mustard, salt and pepper in a small bowl until well mixed.
PLACE greens in a large bowl; toss with vinaigrette until evenly coated. Place 1 ½ cups salad on each serving plate. Place salmon filets on greens and top with half tomato/olive mixture. Sprinkle with lemon juice.
Instead of greens, salmon can be served atop cooked pasta or white steamed rice.
Amount Per Serving
|Calories from Fat||310|
|Total Fat 34g||53%|
|Saturated Fat 4.5g||23%|
|Dietary Fiber 3g||11%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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