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Ingredients:
4 6-oz. Alaska Salmon Steaks
2 fresh Jalapeno Chilies, seeded, and finely chopped
2 Tbsp Capers, drained
1/3 cup thinly-sliced pimento-stuffed Green Olives
3 Tbsp finely chopped fresh Cilantro
2 Tbsp Olive Oil
1 large Onion, chopped
2 cloves Garlic, minced
4 tsp Sugar
1 tsp Salt
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves
4 cups Tomato Puree
1 1/2 tsp Lemon Juice
1 1/2 tsp Water
1 Tbsp Cornstarch
Directions
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 chilies 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. Makes 4 servings.
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