| Title: | Tex~Mex Salmon |
| Detail: | Makes 4 servings.
2 tablespoons Olive Oil
1 large Onion, chopped
2 cloves Garlic, minced
4 teaspoons Sugar
1 teaspoon Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
4 cups Tomato Puree
1 1/2 teaspoons Lemon Juice
1 1/2 teaspoons Water
1 tablespoon Cornstarch
2 fresh Jalapeno Chiles, Seeded, and finely chopped
2 tablespoons capers, drained
4 6-oz. Salmon Steaks
1/3 Cup thinly-sliced pimento-stuffed green olives
3 tablespoons finely chopped Fresh ccilantro
Heat the Oil in a wide frying pan over medium heat. Add the Onion and Garlic and cook, stirring often, until the Onion is soft. Stir in the Sugar, Salt, Cinnamon, Cloves, and Puree. Cook over high heat until a Thick Sauce forms.
Blend the Lemon Juice, Water and Cornstarch together, and stir into the Tomato mixture. Cook until the mixture boils.
Nestle the Salmon Steaks into the Sauce, cover and cook over medium-high heat for about 4 minutes. Then turn the Salmon Steaks, cover and cook another 4-5 minutes, or until the Salmon begins to flake at the touch of a fork.
Add the Chiles and Capers, and cook another 2-3 minutes. To serve, place the Steaks on individual plates, and surround and top the Fish with the Sauce.
SERVES 4 |
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