1 qt. light soy sauce
1 lb. brown sugar
1 tbsp. dry mustard
2 freshly crushed whole cloves
1 tbsp. chopped gingerroot
1/2 c. white wine
6 salmon fillets about 8 ounces each
toasted sesame seeds

Tortillos, dipped in chili flavored tomato sauce, filled, rolled and covered with more sauce.

Dip Tortillos (recipe follows) into melted fat, then dip into enchilada sauce (recipe follows). Place large spoonful of tortillo filling (recipe follows) on each and roll up. Arrange in serving dish or baking dish. Cover with hot sauce and sprinkle with remaining filling. Serve at once or reheat before serving at 375°F (quick medium).

Yields 6 servings.