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You are here: Home » Recipes » Mexican Lent Season Food

Salmon in Tomato Sauce

Published: Mar 28, 2019 · Updated: Oct 27, 2019 by Mely Martínez

JUMP TO RECIPE

This is an exquisite and elegant dish using Salmon in Tomato Sauce, made with very ripe plum tomatoes, olives, and red peppers. While it may sound complicated, this dish is actually really easy to prepare. Your dinner will be ready in less than 30 minutes! Not only is this a perfect recipe for Lent and Easter, but it’s also a great meal to impress your guests with!

Salmon in Tomato Sauce

This post was sponsored by The Norwegian Seafood Council, but all opinions are my own.

Salmon with tomato sauce recipe - 1

At home, I’m the one that’s always craving a meal that has some sort of sauce. Dishes like Steak a la Mexicana, Picadillo (ground beef with potatoes), or other dishes similar to stews. This is why I made this salmon recipe today, and I was thrilled with how the tomato sauce came out!

salmon in tomato sauce recipe - 7

The sauce in this dish is similar to those in dishes with the names “a la Veracruzana” or “a la Vizcaína”. Do you remember how in previous posts I mention how Mexican cuisine is a fusion of several cultures? Well, this dish is inspired by the Spanish influence on Mexican cuisine, which includes the use of olives and wine.

For this recipe, I am using delicious and buttery salmon filets from Norway. Norway is the second largest exporter of seafood in the world, and you can find Norwegian fish all over the USA, in places like Whole Foods, Costco, Trader Joe’s, and Walmart.

Like all fish, salmon is rich in Vitamin D, which helps to produce healthy skin and bones. This just makes this dish even better, as it’s both delicious and good for you!

Read on for the recipe!

How to make Salmon in Tomato Sauce

Jump to Recipe
salmon fillets - 2

NOTES:

  • Make sure that the salmon is at room temperature when you start cooking.
  • The cooking time will vary depending on the thickness of each filet.
  • *The tomatoes need to be very ripe, in order to render a juicy and thick sauce.

DIRECTIONS:

Salmon in tomato sauce process - 8
  • Season the Salmon with salt and pepper and set aside.
  • Heat the olive oil in a frying pan at medium-high heat, then add the onion and the garlic and sauté for one minute.
  • Add the tomato and the red pepper to the frying pan. Lower the heat and cover.
How to make salmon in tomato sauce - 2
  • While this is cooking, grab another frying pan and heat the vegetable oil at medium-high heat. Once the oil is hot, place the Salmon on the pan skin-side down. Make sure the oil is hot, in order to keep the skin of the salmon from sticking to the bottom of the frying pan. Gently press down on the fish to help it keep its shape, since it tends to curl up during the first minute. Keep cooking for about 3 minutes in total.
  • In the other pan, stir the tomato sauce and add the green olives and the white wine. Season the sauce with salt and pepper. Keep simmering on a low heat setting with the lid on.
  • After the salmon has cooked for three minutes, flip to cook for 2 more minutes on the other side (see notes about cooking times).
  • Using a spatula or a pair of kitchen tongs, place the salmon into the frying pan with the tomato sauce. Turn the heat off and let the salmon sit there for 2 minutes to absorb all the flavors. Even though the heat is off, the Salmon will continue to cook with the heat of the tomato sauce. At serving time, garnish the Salmon with the tomato sauce and some parsley leaves.
salmon with tomato sauce recipe - 2

This Salmon recipe has a resemblance to other recipes here on the blog, but is simpler and quicker. In a matter of 30 minutes or less, your dinner will be ready. Enjoy!

norway salmon
  • More details here.

The Norwegian Seafood Council in the U.S. offers recipes, nutritional information, as well as tips for shopping for fish and preparing fish – all available on fromnorway.com. Follow @NorwaySeafoodUS across Facebook, Twitter and Instagram.

This has been a sponsored campaign in partnership with the Norwegian Seafood Council, all opinions are my own. 

Provecho!

Mely,

salmon with tomato sauce recipe - 2

Salmon in Tomato Sauce

Mely Martínez
This is an exquisite and elegant dish using Salmon in Tomato Sauce, made with very ripe plum tomatoes, olives, and red peppers. While it may sound complicated, this dish is actually really easy to prepare. Your dinner will be ready in less than 30 minutes!
4.95 from 17 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Seafood
Cuisine Mexican
Servings 2
Calories 522 kcal

Ingredients
  

  • 2 Salmon filets
  • Salt and pepper to taste
  • 2 Tablespoons olive oil
  • ½ Medium white onion sliced
  • 2 Garlic cloves thinly sliced
  • 3 Plum tomatoes 10 oz., sliced*
  • 1 Roasted red pepper from the jar, cut into strips
  • 4 tablespoons vegetable oil
  • 10 Green olives
  • ⅓ Cup white wine
  • Parsley leaves for garnishing
  • Pickled jalapeños and carrots for serving (if desired)

Instructions
 

  • Season the Salmon with salt and pepper and set aside.
  • Heat the olive oil in a frying pan at medium-high heat, then add the onion and the garlic and sauté for one minute.
  • Add the tomato and the red pepper to the frying pan. Lower the heat and cover.
  • While this is cooking, grab another frying pan and heat the vegetable oil at medium-high heat. Once the oil is hot, place the Salmon on the pan skin-side down. Make sure the oil is hot, in order to keep the skin of the salmon from sticking to the bottom of the frying pan. Gently press down on the fish to help it keep its shape, since it tends to curl up during the first minute. Keep cooking for about 3 minutes in total.
  • In the other pan, stir the tomato sauce and add the green olives and the white wine. Season the sauce with salt and pepper. Keep simmering on a low heat setting with the lid on.
  • After the salmon has cooked for three minutes, flip to cook for 2 more minutes on the other side (see notes about cooking times).
  • Using a spatula or a pair of kitchen tongs, place the salmon into the frying pan with the tomato sauce. Turn the heat off and let the salmon sit there for 2 minutes to absorb all the flavors. Even though the heat is off, the Salmon will continue to cook with the heat of the tomato sauce. At serving time, garnish the Salmon with the tomato sauce and some parsley leaves.

Notes

  • Make sure that the salmon is at room temperature when you start cooking.
  • The cooking time will vary depending on the thickness of each filet.
  • *The tomatoes need to be very ripe, in order to render a juicy and thick sauce.

Nutrition

Serving: 2gCalories: 522kcalCarbohydrates: 9gProtein: 35gFat: 35gSaturated Fat: 9gCholesterol: 93mgSodium: 647mgPotassium: 1148mgFiber: 2gSugar: 4gVitamin A: 1020IUVitamin C: 24.3mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Stefania Dal Zio

    July 22, 2020 at 10:14 pm

    5 stars
    Delicious!

    Reply
  2. elaine

    July 19, 2019 at 6:47 pm

    5 stars
    that is a great recipe for Vera Cruz,when I was in Monterrey ,Mexico I had a similar taste treat Red Snapper Vera Cruz delicioso ,love your recipes.

    Reply
    • mmartinez

      July 22, 2019 at 9:03 pm

      Hello Elaine,
      Thank you fro trying this recipe, yes this Salmon dish is inspired by the RED SNAPPER VERACRUZ style.

      Reply
  3. Esther Yuns

    June 18, 2019 at 1:34 pm

    5 stars
    My family love salmon and sometimes I run off of ideas in how to cook it. This recipe was very well accepted by all, even my little girl love it!
    Thanks!

    Reply
    • mmartinez

      June 19, 2019 at 6:48 pm

      Hello Esther,
      Thank you for sharing with us. I'm so glad to know that your family liked the Salmon in Tomato Sauce.

      Reply
  4. Dominik

    April 10, 2019 at 12:26 am

    5 stars
    It was a fine recipe, Mely. We definitely need to try it soon. I totally agree with you. Mexican cuisine is indeed a fusion of various cultures. It also has a Spanish influence. Nowadays there isn’t a single Mexican cuisine, but instead, a variety of them that change from region to region due to climatic, geographical and ethnic differences. I recently tried mole poblano after reading about it It was a delightful experience.

    Reply
  5. Claudia Ventura

    April 01, 2019 at 4:57 pm

    5 stars
    Thank you for another great recipe Mely. My husband loves everything I cook from your blog.

    Reply
  6. Jim McAlpine

    April 01, 2019 at 9:32 am

    5 stars
    Mely, I have used Pescado de la Vericruze recipe with salmon many times, However, the addition of the wine produced a new level to my recipe. Thanks for the taste.

    Reply
    • mmartinez

      April 01, 2019 at 5:03 pm

      Hello Jim,

      Yes, it does taste fantastic with the addition of wine.

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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