Salmon Veracruz
Nutrition per serving
Calories | 759 kcal |
Protein | 72 g |
Carbs | 11.3 g |
Fats | 47 g |
Saturated Fat | 7.2 g |
Monounsaturated Fat | 27.7 g |
Polyunsaturated Fat | 6.2 g |
Sugars | 4.4 g |
Fiber | 4.1 g |
Sodium | 1,206 mg |
Ingredients
Salmon Fillets | |
Onion | |
Garlic | |
Tomatoes, Red, Ripe | |
Green Olives | |
Capers (canned) | |
Dried Oregano | |
Dried Marjoram | |
Bay Leaf | |
Olive Oil |
1. To make the Veracruz sauce, fry the onions and garlic in 1 tbsp of olive oil for 3 minutes, then add the tomatoes, olives, capers, oregano, marjoram and bay leaf, cook over a medium heat for 20 minutes
2. Use paper towels to take the moisture out of the fish, then start heating a pan over a medium heat with 1 tbsp of olive oil
3. Season the fish with a pinch of salt and pepper, then place onto the hot pan, cook on each side until slightly brown around the edges
4. Plate the fish and cover with the Veracruz sauce