|1½||cups fresh cilantro leaves|
|1||tablespoon fresh lime juice|
|1/2||teaspoon ground cumin|
|Dash hot red pepper sauce|
|1/2||to 3/4 pound salmon steak|
|1||yellow bell pepper, seeded and sliced|
|1||red bell pepper, seeded and sliced|
In a food processor, combine the cilantro, lime juice, cumin, salt, pepper sauce, and water; puree. Transfer to a large zip close plastic bag; add the salmon. Seal the bag, squeezing out the air; turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.
Preheat the oven to 400˚F; spray a 9 inch square baking dish with nonstick spray. Arrange the bell peppers in a single layer in the pan. Bake it turning once, 20 minutes.
Drain the salmon; discard the marinade. Place the salmon on top of the peppers. Bake until the fish is just opaque in the center, 5-6 minutes on each side.
Makes 2 Servings