Salmon Cuban

Salmon Cuban
  • 2 pounds salmon steaks or fillets
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 cup butter or other fat, melted
  • 1/4 cup parsley, chopped
  • 1 clove garlic, crushed
  • 1/2 lemon
  • 1/4 teaspoon thyme, powdered
  • 1 bay leaf
  • 1/4 teaspoon oregano, crushed
  • 2 teaspoons salt
  • Dash pepper
  • 3 cups can tomatoes
  • 3 cups cooked rice
  1. Cut salmon into serving size pieces.
  2. Using a small Dutch oven or deep frying pan with lid, cook onion and celery in the fat until tender.
  3. Add all ingredients except fish and rice and simmer for a half hour.
  4. Remove lemon, garlic and bay leaf.
  5. Arrange fish in the sauce and simmer without stirring for a half hour.
  6. Serve over cooked rice.
Serves 6.

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