1 can (14.5 ounces) spicy diced tomatoes (like Rotel)
1 small pickled jalapeno pepper, minced
¼ cup pitted green olives, coarsely chopped
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup water
4 salmon steaks, about 8 ounces each
2 Tablespoons lime juice
Instructions
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic; cook until soft, about 5 minutes. Add the chili powder, stirring to coat.
Add the tomatoes, jalapeno, olives, oregano, thyme, cinnamon, salt, and water. Bring to boil, then reduce to a simmer. Cover and cook for 30 minutes, or until the sauce is richly flavored.
Preheat the oven to 350 degrees.
Sprinkle the salmon with the lime juice and place in a 9-by-13-inch baking dish. Spoon ¾ of the sauce over the fish. Bake for about 15-20 minutes or until the salmon just flakes when tested with a fork. Reheat the remaining sauce and spoon over the fish before serving. Makes 4 servings.
Recipe by The Culinary Cellar at https://theculinarycellar.com/corporate-world-homeschooling/