Tex-Mex Salmon

  • Preparation Time: 25 minutes
  • Cook time: 40 minutes
  • Yield: 4 servings


  • 2 lbs Salmon Steaks
  • 2 fresh Jalapeno Chilies, seeded and finely chopped
  • 2 Tbsp Capers, drained
  • 1/3 cup Pimento-stuffed Green Olives, thinly sliced
  • 3 Tbsp Cilantro, finely chopped
  • 2 Tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 Garlic Cloves, minced
  • 4 tsp Sugar
  • 1 tsp Salt
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 4 cups Tomato Puree
  • 1 1/2 tsp Lemon Juice
  • 1 1/2 tsp Water
  • 1 Tbsp Cornstarch


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.