Southwestern Salmon
Southwestern Salmon
| 1½ | 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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