Salmon Vera Cruz
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Servings: 2 - 3
- Course: Main Dish
Take your dinner to the next level with this extremely easy to follow recipe for Salmon Vera Cruz. With olives, jalapeños and capers, this dish is sure to satisfy!
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- 1 Reynolds® Oven Bag
- 1 tablespoon flour
- 2 bags precooked white long grain rice
- 1 1/2 pounds fresh salmon, skin removed
- 2 vine ripe tomatoes, cut into 6 wedges each
- 1/3 cup sliced green olives
- 1/3 cup sliced Kalamata olives
- 1 thinly sliced jalapeño
- 2 tablespoons capers
- 1 lemon sliced into 1/4 inch thick slices
- 2 tablespoons olive oil
- salt and pepper to taste
PREHEAT the oven to 400°.
ADD 1 tablespoon of flour to a Reynolds® Oven Bag and shake. Place the bag in a 13x9x2 inch casserole dish.
PLACE the precooked white rice into the Reynolds® Oven Bag.
ADD the salmon on top of the pre cooked rice and evenly spread on the tomato wedges, olives, jalapeño slices, capers and lemons all over the top of the salmon and season with salt and pepper.
CLOSE the bag and seal it with the provided tie.
CUT 6 half inch slits in the top of the bag and tuck all of the ends into the pan and bake for 30-35 minutes on 400° or until the salmon flakes apart.
REMOVE the salmon, rice and toppings from the bag, drain any excess liquid from the bag, and place on a large plate to serve.
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