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Rick Bayless' Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa Recipe

Rick Bayless' Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa Recipe

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Rick Bayless' Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa

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Ingredients

Count

Nutrition

273

Calories

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Ingredients:

Serving

1/4 cup extra-virgin olive oil, plus more for oiling the grill and the salmon
1 medium- sized onion, thinly sliced
4 cloves of garlic, finely chopped
7 cups diced (1/2 inch) ripe tomatoes
2 tbsp chopped fresh thyme leaves
2 tsp finely grated lemon zest
1 cup pitted, roughly sliced green olives
1/4 cup capers, drained and rinsed
3 pickled jalapeno peppers, stemmed, seeded and thinly sliced
salt , to taste
6 salmon steaks (7 to 8 oz each), about 1 inch thick

Directions:

1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.
2. Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.
3. Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
4. Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.
5. To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs. Serve immediately.
Per serving: 460 calories, 15g carbohydrates, 42g protein, 25g fat, 110mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.73 Kcal (1142 kJ)
Calories from fat	193.83 Kcal
		% Daily Value*
Total Fat	21.54g	33%
Cholesterol	23.44mg	8%
Sodium	803.64mg	33%
Potassium	461.19mg	10%
Total Carbs	10.16g	3%
Sugars	5.91g	24%
Dietary Fiber	3.46g	14%
Protein	9.67g	19%
Vitamin C	34.8mg	58%
Iron	13.5mg	75%
Calcium	47.9mg	5%

Amount Per 100 g
Calories	98.07 Kcal (411 kJ)
Calories from fat	69.7 Kcal
		% Daily Value*
Total Fat	7.74g	33%
Cholesterol	8.43mg	8%
Sodium	288.98mg	33%
Potassium	165.84mg	10%
Total Carbs	3.65g	3%
Sugars	2.12g	24%
Dietary Fiber	1.24g	14%
Protein	3.48g	19%
Vitamin C	12.5mg	58%
Iron	4.9mg	75%
Calcium	17.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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