Salmon with Lemon and Thyme Scented Salsa Veracruzana
Experience the flavors of Mexico with Salmon steamed in a lemon and thyme salsa veracruzana, perfect for 6 servings as an entree.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smikman.org.
Cooking tools:
- Dutch oven
- Grill
- Wooden pick
- Pastry brush
- Spatula
- Serving platter
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
- Plastic wrap
Ingredients
- 1/4 c. olive oil
- 1 medium white onion, thinly sliced
- 4 cloves garlic finely chopped
- 3 pounds Plum tomatoes 18 to 24, cored and chopped into 1/2-inch pieces
- 2 tablespoons chopped fresh thyme, plus a few sprigs for garnish
- 2 teaspoons finely chopped lemon zest
- 1 c. roughly sliced green olives, preferably manzanillo olives
- 1/4 cup capers, drained and rinsed
- 3 pickled jalapeno chiles, stemmed, seeded and thinly sliced (optional)
- Salt (optional)
- 6 salmon steaks, about 1 inch thick
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