Veracruz was one of the first places the Spanish settled in Mexico which explains why this style of preparation has a Mediterranean flair. Pescado A La Veracruzana means fish prepared in the Veracruz style which has a tomato sauce with olives and capers. If you have been in the kitchen a while, you know that most recipes have variations, yet retain the same name. This is one of those — I opted to omit the capers and olives, and keep the name, but you can always throw some in! I have also opted for Anaheim peppers, which are mild but have a teeny tiny little kick beyond the standard bell pepper. If you are a fan of a little spice, I suggest adding a jalapeño along with the anaheim pepper. Speaking of flavor, I always opt for the fire roasted tomatoes over the standard canned tomatoes because the extra flavor is worth the extra few cents that the upgrade will cost.
This recipe is quick and easy, and the perfect light meal that still packs the taste and nutrients to make you feel full and content. The simplicity of the sauce with the richness of sockeye salmon is combination that will put this recipe in the weekly rotation. To make this meal even easier, salmon and sauce can be served on a bed of pasta, rice or with a tortilla.
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
