Southwestern Salmon

cups fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash hot red pepper sauce
1/4 cup water
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


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