Sunday Supper: Cinco De Mayo Grilled Salmon Vera Cr

Name: Sunday Supper: Cinco De Mayo Grilled Salmon Vera Cruz Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for oiling grill and salmon; 1 medium-size onion, sliced thinly; 4 cloves garlic, chopped finely; 7 cups diced tomatoes; 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish; 2 teaspoons finely grated lemon zest; 1 cup pitted, roughly sliced green olives; 1/4 cup capers, drained and rinsed; 3 pickled jalapeno peppers, thinly sliced; Salt; 6 salmon steaks (each 7 to 8 ounces), about 1 inch thick

Servings: persons

1/4 cup extra-virgin olive oil, plus more for oiling grill and salmon
1 medium-size onion, sliced thinly
4 cloves garlic, chopped finely
7 cups diced tomatoes
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives
1/4 cup capers, drained and rinsed
3 pickled jalapeno peppers, thinly sliced
Salt
6 salmon steaks (each 7 to 8 ounces), about 1 inch thick

1
Place the oil in a pan over medium heat. Add the onion; cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic; cook 1 minute. Raise heat to medium-high; add the tomatoes, thyme, lemon zest, and half the olives, capers, and peppers. Simmer while stirring for about 5 minutes; you want to evaporate some of the liquid. Reduce heat to medium-low; stir in 1 cup water, and simmer for 15 minutes. Taste and season with salt. Let cool.
2
Preheat grill to medium-high. Reduce heat on one side of grill to medium-low (if using charcoal grill, set it up for indirect cooking by moving the coal to one side and leaving other half of grill empty). Set the cooking grate in place; cover grill and let grate heat 5 minutes.
3
Oil grill and both sides of each salmon steak. Sprinkle salt on fish. Cook salmon over hottest part of grill for about 4 minutes, until nicely browned underneath. Flip fish carefully onto cooler side of grill; cook 2 to 4 minutes more for medium-rare.
4
Spoon sauce into a deep platter; nestle fish in it. Let stand at room temperature about an hour to bring together flavors of fish and sauce.
5
To serve, sprinkle salmon with remaining olives, capers, and peppers; garnish with the thyme sprigs.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for oiling grill and salmon, 1 medium-size onion, sliced thinly, 4 cloves garlic, chopped finely, 7 cups diced tomatoes, and more.

Yes, Sunday Supper: Cinco De Mayo Grilled Salmon Vera Cruz Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunday Supper: Cinco De Mayo Grilled Salmon Vera Cruz Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions