{"id":31924,"date":"2020-05-19T20:39:27","date_gmt":"2020-05-20T02:39:27","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=31924"},"modified":"2025-03-07T11:24:08","modified_gmt":"2025-03-07T18:24:08","slug":"salmon-veracruz-will-take-you-on-a-virtual-trip-to-the-mexican-coast","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/salmon-veracruz-will-take-you-on-a-virtual-trip-to-the-mexican-coast\/","title":{"rendered":"Salmon Veracruz will transport you (at least in your kitchen) to Mexico’s eastern coast"},"content":{"rendered":"
<\/div>

Ever since I was told that the origin of French fries isn\u2019t France (it\u2019s Belgium, and because I\u2019m half Belgian, this was joy), I\u2019ve been interested in the many proper names associated with foods.<\/p>\n

We know, of course, that there aren\u2019t any ladies in the ladyfingers or Johnny in the Johnnycake, but how much \u201cLyon, France\u201d is in potatoes Lyonnaise? Or where\u2019s the \u201cAnna\u201d in pommes Anna? And why do spuds get all the cool names?<\/p>\n

\"salmon
Transport yourself to the Mexican coast with Salmon Veracruz. Photo by Bill St. John.<\/figcaption><\/figure>\n

You\u2019d think that Bologna, Italy, would figure significantly in rag\u00fa Bolognese (it doesn\u2019t). Or that Germany must have played a large part in the development of German chocolate cake (it didn\u2019t).<\/p>\n

But at least I\u2019m safe with the famed snapper Veracruz (there called, in Mexican Spanish, huachinango a la Veracruzana) and a turn on which I give you here using salmon filets instead of whole red snapper. (It\u2019s just easier, plus the Veracruzanos prepare the dish all the time using salmon and other fish, even chicken.)<\/p>\n

Nothing more Veracruz-y than the sauce used to nap these proteins. You legitimately couldn\u2019t use what goes into this sauce and not call it \u201cVeracruz.\u201d The thing is the definition of itself.<\/p>\n

Plus, it\u2019s delicious. Plus, it\u2019s healthy.<\/p>\n

The state of Veracruz hugs a 500 mile-long crescent-shaped strip of Mexico\u2019s eastern coastline, sort of a satellite dish facing the Caribbean\u2014hence, the rest of the world East.<\/p>\n

Largely because it was just there, in that way, the first Spaniard after Columbus to arrive there landed there. His name was Hern\u00e1n Cort\u00e9s and, when not conquering Aztecs, he built the city of Veracruz<\/a> into Mexico\u2019s first and largest.<\/p>\n

To this day, the cooking of Veracruz is a perfect example of its geography, both in situ<\/em> and in time.<\/p>\n

What was there before the Spanish perdures in the indigenous cooking components of corn, squash and beans (the \u2018holy trinity\u201d of native Mexican foods); seafood, of course, due to the lengthy coastline; tropical fruits such as papaya; and those well-known foods that Mesoamerica gave to the entire globe in the Columbian Exchange: chiles, tomatoes, and avocadoes.

More recipes<\/a> from Bill St. John.<\/div>\n

Veracruz cooking is the most Spanish of Mexico\u2019s cooking. From Spain, it received \u2014 and uses in abundance to this day (check out the recipe) \u2014 olive oil, olives, garlic, capers, and many herbs not native to the Americas, such as parsley, oregano, and saffron.<\/p>\n

The third, and nearly baleful, influence of its facing East toward Africa (from where the Spanish brought slaves to Mexico) and also the Caribbean, gives the cooking of Veracruz a sweet dose of sugarcane and some tropical fruits.<\/p>\n

This recipe for Salmon Veracruz is nearly all-Spanish; its base is a fish, of course, which is its Mesoamerican root. Add a smidge of sugar to the sauce (a delicious lagniappe) and you can sneak in a whisper of Africa.<\/p>\n

With the sugar, you\u2019ll be preparing a semblance of an agrodolce sauce, combining the requisite spine of acidity of Veracruzan cooking (found most often in its marinades) with the \u201cAfrican\u201d sugar. Agrodolce is a deliciously electric seasoning for food. Its roots are African, too, along the Arab north.<\/p>\n

One dish; three continents. Not bad.<\/p>\n

Salmon Veracruz<\/strong><\/h3>\n

You\u2019ll prepare the salmon filets as you wish: grilled, saut\u00e9ed, pan-fried, poached, and so on. For a truly authentic Veracruz note, marinate the filets in lime juice for an hour before cooking them. Serve them with the sauce (for all intents and purposes, all the other ingredients cooked and combined) and, for even more Spanish flavor, alongside saffron rice. Makes 2 servings.<\/p>\n

Ingredients for Salmon Veracruz<\/strong><\/h3>\n

2 filets skin-on salmon, each about 1-inch thick<\/p>\n

3 tablespoons Spanish extra virgin olive oil<\/p>\n

1 medium white onion, peeled and thinly sliced<\/p>\n

4 cloves garlic, sliced as thinly as possible<\/p>\n

1 28-ounce can or jar peeled whole tomatoes<\/p>\n

12 assorted green and black marinated olives, pitted or unpitted<\/p>\n

2 small bay leaves<\/p>\n

2 tablespoons capers, salted or in vinegar, drained, rinsed, and squeezed<\/p>\n

2 tablespoons chopped flat-leaf parsley<\/p>\n

1 teaspoon Mexican oregano, lightly crushed<\/p>\n

3 pickled hot chile peppers (such as jalape\u00f1o or pepperoncini), undrained<\/p>\n

1 teaspoon turbinado (or other light brown) sugar<\/p>\n

1\/2 lime, squeezed of its juice\u00a0<\/strong><\/p>\n

Directions for <\/strong>Salmon Veracruz<\/strong><\/h3>\n

In a large skillet, over medium heat, warm the olive oil, then add the onions and saut\u00e9 until translucent and beginning to take on color, 5-7 minutes. Add the garlic slices and cook, stirring, for 1 minute more.<\/p>\n

Then add the tomatoes and their jar juices, crushing them lightly with your hand as you do (or use a potato masher after they are in the skillet). Mix everything together, letting the tomatoes give off their juices a bit.<\/p>\n

Add the olives, bay leaves, capers, parsley, oregano, peppers, the turbinado sugar, and lime juice; mix well again, place a cover ajar on the skillet, and let the sauce simmer for 10-15 minutes, until slightly thickened, stirring a couple of times. Serve alongside or atop the cooked salmon, with saffron rice.<\/p>\n

You may reach Bill St John at billstjohn@gmail.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ever since I was told that the origin of French fries isn\u2019t France (it\u2019s Belgium, and because I\u2019m half Belgian, this was joy), I\u2019ve been interested in the many proper names associated with foods. We know, of course, that there aren\u2019t any ladies in the ladyfingers or Johnny in the Johnnycake, but how much \u201cLyon, […]<\/p>\n","protected":false},"author":2197,"featured_media":31931,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,4859,4860,153,2366,9187,4415],"class_list":["post-31924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-coronavirus","tag-covid-19","tag-healthy-eating","tag-healthy-recipes","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"\nSalmon Veracruz will transport you to the Mexican coast - UCHealth Today<\/title>\n<meta name=\"description\" content=\"Salmon Veracruz is a delicious, healthy dish that will transport you to the Mexican coast. 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