Salmon Mexico Clasico Recipe

Prepare the Rice

In a medium saucepan, combine the white rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Make the Red Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the diced red bell pepper, sliced mushrooms, and sliced poblano pepper. Cook for about 5-7 minutes until the vegetables are softened.

Add Tomatoes and Spices

Add the canned crushed tomatoes, cumin, paprika, salt, and black pepper to the skillet. Stir well to combine and let the sauce simmer for 10-15 minutes on low heat, stirring occasionally. Adjust seasoning to taste.

Prepare the Salmon

While the sauce is simmering, preheat the grill to medium-high heat. Brush both sides of the salmon fillets with olive oil and season with salt and black pepper.

Grill the Salmon

Place the salmon fillets on the grill, skin-side down. Grill for about 5-7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a couple of minutes.

Assemble the Salad

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, salt, and black pepper to taste. Drizzle the dressing over the salad and toss gently to combine.

Plate the Dish

On each plate, serve a portion of grilled salmon fillet topped with the red sauce, a scoop of rice, and a generous serving of ensalada fresca. Enjoy your Salmon Mexico Clasico!