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This simple salmon recipe has common ingredients from tilapia Veracruz, like green olives, capers, and tomatoes. But instead of tilapia, you can put a twist on a classic dish by serving up this tasty salmon Veracruz.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
20 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw salmon, if frozen. Preheat oven to 350°F. Rinse salmon; pat dry. If necessary, cut into six serving-size portions.

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  • In a large skillet heat butter and oil over medium-high heat. Add orzo; cook 5 minutes or until golden, stirring frequently. Remove from heat and stir in broth. Return to heat. Simmer, uncovered, 8 minutes or just until orzo is tender and most of the liquid is absorbed. Stir in 2 tablespoons of the olives. Transfer to a 3-quart rectangular baking dish. Top with salmon.

  • Bake, covered, 20 to 25 minutes or until salmon flakes easily.

  • Meanwhile, in a small bowl combine remaining 2 tablespoons olives and the remaining ingredients. Serve over salmon mixture.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

386 calories; fat 13g; cholesterol 67mg; saturated fat 3g; carbohydrates 37g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 4g; protein 29g; vitamin a 834IU; vitamin c 12.6mg; thiamin 0.7mg; riboflavin 0.6mg; niacin equivalents 12.4mg; vitamin b6 1.1mg; folate 139.6mcg; vitamin b12 3.6mcg; sodium 465mg; potassium 808mg; calcium 34mg; iron 2.5mg.
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