Post by Diremaker on Aug 1, 2008 16:12:01 GMT -5
This one's a bit different. At first, I wasn't sure if I liked it or not but then I tweaked a few things. My recipe has a little more Cilantro than the original calls for and I'm not a big Jalapeño fan (unless he's on a steek), so I substituted Jalapeños for diced chilies.
This is the original recipe that I found at grouprecipes.com
Tex-Mex Salmon[/size]
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste:
Ingredients
* 4 6-oz. Salmon Steaks
* 2 fresh Jalapeño Chiles, seeded, and finely chopped (Here I used diced green chilies and a touch of Texas Pete. I just don't like the flavor of Jalapeños.)
* 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 (I found that made it a bit sweet for me. I dropped the sugar to 1 tbsp.)
* 1 tsp Salt (I use kosher, of course)
* 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
1. Heat the oil in a wide frying pan over medium heat.
2. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves, and puree.
3. Cook over high heat until a thick sauce forms.
4. Blend the lemon juice, water and cornstarch together, and stir into the tomato mixture.
5. Cook until the mixture boils.
6. 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.
7. Add the chiles and capers, and cook another 2-3 minutes.
8. To serve, place the steaks on individual plates, and surround and top the fish with the sauce.
This is the original recipe that I found at grouprecipes.com
Tex-Mex Salmon[/size]
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste:
Ingredients
* 4 6-oz. Salmon Steaks
* 2 fresh Jalapeño Chiles, seeded, and finely chopped (Here I used diced green chilies and a touch of Texas Pete. I just don't like the flavor of Jalapeños.)
* 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 (I found that made it a bit sweet for me. I dropped the sugar to 1 tbsp.)
* 1 tsp Salt (I use kosher, of course)
* 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
1. Heat the oil in a wide frying pan over medium heat.
2. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves, and puree.
3. Cook over high heat until a thick sauce forms.
4. Blend the lemon juice, water and cornstarch together, and stir into the tomato mixture.
5. Cook until the mixture boils.
6. 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.
7. Add the chiles and capers, and cook another 2-3 minutes.
8. To serve, place the steaks on individual plates, and surround and top the fish with the sauce.