Name: Veracruz Style Salmon on a Bed of Greens
Prep time: 15 s
Cook time: 12 s
Total time: 27 s
Yield: 2
Cuisine: Mexican
Ingredients: 2 teaspoons NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules; 1 teaspoon brown sugar; 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground white pepper; 2 (6 ounces each) salmon filets; 2 tablespoons grapeseed oildivided; 1 roma tomatochopped; 1/4 cup sliced green olives with pimiento; 1 teaspoon capers; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons apple cider vinegar or red wine vinegar; 1/2 tablespoon chopped shallot; 1/2 tablespoon Dijon mustard; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 3 cups chopped packed spring greens (or romainearugula or iceberg); 1 lemonjuiced

Make It

Step 1

Combine coffee granules, sugar, bouillon, 1/2 teaspoon black pepper and white pepper in a small bowl.

Step 2

Rub salmon filets with coffee mixture on top and bottom.

Step 3

Heat 1 tablespoon grapeseed oil in a medium skillet over medium heat. Add tomato, olives and capers; cook for 5 minutes or until the skin begins to peel from the tomato pieces. Remove from heat; cover to keep warm.

Step 4

Heat remaining 1 tablespoon grapeseed oil in a large skillet over medium heat. Carefully place both salmon pieces in skillet; pan fry for 4 minutes on one side. Turn over and fry second side for 3 minutes.

Step 5

Whisk olive oil, vinegar, shallot, mustard, salt and 1/8 teaspoon black pepper in a small bowl until well mixed.

Step 6

Place greens in a large bowl; toss with vinaigrette until evenly coated. Place 1 ½ cups salad on each serving plate. Place salmon filets on greens and top with half tomato/olive mixture. Sprinkle with lemon juice.