Strong Flies

RECIPE OF THE MONTH - September 2007
TEX-MEX SALMON

Serves 4

Ingredients:
2 tablespoons olive oil            1 large onion, chopped            2 cloves garlic, minced
4 teaspoons sugar                  1 teaspoon salt                      1/4 teaspoon ground cinammon
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, chopped
2 tablespoons capers, drained 4 6-oz salmon steaks              1/3 cup slicked pimento-stuffed green olives
3 tablespoons chopped fresh cilantro

        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 over, cover, and cook for 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.