Best Rick Bayless Grilled Salmon Vera Cruz With Salsa Recipes

RICK BAYLESS' GRILLED SALMON VERA CRUZ WITH LEMON-AND-THYME-SCENTED SALSA

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

Categories Fish Dinner Healthy Parade Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

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 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
2 teaspoons finely grated lemon zest
1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
1/4 cup capers, drained and rinsed
3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
Salt, to taste
6 salmon steaks (7 to 8 ounces each), about 1 inch thick

Steps:

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.

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)

Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).

Provided by AmyZoe

Categories Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

Steps:

Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
Process to a coarse puree, then scrape into a serving dish.
Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

RICK BAYLESS' GRILLED SALMON VERA CRUZ WITH SALSA RECIPE

Rick Bayless' Grilled Salmon Vera Cruz With Salsa Recipe image

Provided by á-170456

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil plus more for oiling the grill and the salmon
1 medium onion thinly sliced
4 garlic cloves finely chopped
7 cups diced (1/2") ripe tomatoes
2 tablespoons chopped fresh thyme leaves plus a
few sprigs for garnish
2 teaspoons finely-grated lemon zest
1 cup roughly-sliced pitted green olives (preferably manzanillo olives)
1/4 cup capers drained, rinsed
3 pickled jalapeño peppers stemmed, seeded, and thinly sliced
Salt to taste
6 salmon steaks, 1" thick - (7 to 8 oz ea)

Steps:

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. 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. 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. 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. To serve, sprinkle the fish with remaining olives, capers and peppers; garnish with the thyme sprigs. Serve immediately. This recipe yields 6 servings. Nutritional Analysis Per Serving: 460 calories, 15g carbohydrates, 42g protein, 25g fat, 110mg cholesterol.