Conejo en salmorejo is a traditional dish hailing from the Canary Islands. The dish consists of marinated, sautéed, and cooked rabbit meat. Rabbit liver is usually added to the mix, along with garlic, olive oil, white wine, red wine vinegar, red bell peppers, and spices such as cumin, paprika, and thyme for the salmorejo sauce (not to be confused with the eponymous soup).

The meat is simmered in the sauce until tender, and both are then served in the same plate while still piping hot. It's recommended to serve roasted potatoes on the side for the best experience.