Name: Local Lime : Little Rocks Salmon Vera Cruz Skillet Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Salmon Fillets; 2 cups Tomatoes, diced; 1 cup Bell Peppers, diced (red and green); 4 cloves Garlic, minced; 1 cup Grilled Onions, sliced; 1 cup Green Olives, sliced; 6 pieces Cebollitas (Mexican Spring Onions); 2 tablespoons Capers; 1 whole Lemon, cut into wedges; 1 piece Jalapeño, halved and grilled; 1 cup Cilantro, chopped; 3 tablespoons Olive Oil; 1 teaspoon Salt; 1 teaspoon Black Pepper; 8 pieces Stone-Ground Corn Tortillas

Salsa Verde Tequila, Mezcal, Ancho Reyes Verde, Grilled Tomatillo, Pear Cordial, Lime, Habanero Diablo Salt

Salsa Verde

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Delicious signature local entrees for everyone. Grilled Salmon with Tomato, Peppers, Garlic, Grilled Onions, Green Olives, Cebollitas (Mexican Spring Onions), Capers, Roasted Lemon, Grilled Jalapeño, and Cilantro. Served sizzling hot on a cast iron skillet with Stone-Ground Corn Tortillas.

Dice the tomatoes and bell peppers. Mince the garlic. Slice the grilled onions, green olives, and cebollitas. Halve the jalapeño and grill until slightly charred.

Prepare the Vegetables

In a bowl, mix together olive oil, salt, and black pepper. Coat the salmon fillets with the marinade and let them sit for about 15 minutes.

Marinate the Salmon

Heat a large cast iron skillet over medium-high heat. Add a tablespoon of olive oil and sear the marinated salmon fillets for about 4-5 minutes on each side until cooked through and golden brown. Remove the salmon from the skillet and set aside.

Sear the Salmon

In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the diced tomatoes, bell peppers, green olives, and capers. Cook for 5-7 minutes until the vegetables are tender.

Cook the Vegetables

Add the grilled onions and cebollitas to the skillet, and mix well. Return the salmon to the skillet, spooning the sauce over the fillets. Squeeze the roasted lemon wedges over the top and let everything simmer together for an additional 3-4 minutes.

Finish the Sauce

Serve the Salmon Vera Cruz directly from the skillet, topped with fresh chopped cilantro and the grilled jalapeño. Accompany with warm stone-ground corn tortillas for wrapping.

Serve Hot

Salmon Fillets

Tomatoes, diced

Bell Peppers, diced (red and green)

Garlic, minced

Grilled Onions, sliced

Green Olives, sliced

Cebollitas (Mexican Spring Onions)

Capers

Lemon, cut into wedges

Jalapeño, halved and grilled

Cilantro, chopped

Olive Oil

Salt

Black Pepper

Stone-Ground Corn Tortillas

Salmon Vera Cruz Skillet

Cabbage-Jicama-Jalapeño Slaw, Black Beans, Queso Fresco, Cilantro-Lime Rice, Pico de Gallo, Guacamole, Grilled Corn and Zucchini, Pickled Onions, Fresh Jalapeño, Cilantro. Served with Jalapeño Ranch or Citrus Vinaigrette

Local Fresco Bowl

Local Margs

Topo Chico Sparkling Water

Mexican Coca Cola

Coke, Diet Coke, Coke Zero Sugar, Sprite, Dr. Pepper, Diet Dr. Pepper, Fruit Punch, Sweet Tea, Unsweet Tea, Barq's Root Beer

Fountain Selections

Grilled Ribeye Steak, Fajita Veggies, Tomatillo Sauce, Queso Fresco, Mexican Crema, Cilantro

Chargrilled Ribeye

Make Salmon Vera Cruz Skillet Recipe in just 45m. Delicious signature local entrees for everyone. Grilled Salmon with Tomato, Peppers, Garlic, Grilled Onions, Green Olives, Cebollitas (Mexican Spring Onions), Capers, Roasted Lemon, Grilled Jalapeño, and Cilantro. Served sizzling hot on a cast iron skillet with Stone-Ground Corn Tortillas.

Salmon Vera Cruz Skillet Recipe

Ingredients

Main Ingredients

Method

Preparation of Ingredients

Prepare the Vegetables

Marinate the Salmon

Cooking the Salmon

Sear the Salmon

Creating the Vera Cruz Sauce

Cook the Vegetables

Finish the Sauce

Serving

Serve Hot

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