| Prep Time: 1 hour |
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Bake Time: 20 minutes
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1 ½ cups fresh cilantro leaves
1 Tbsp fresh lime juice
½ teaspoon ground cumin
¼ teaspoon salt
Dash hot red pepper sauce
¼ cup water
½-3/4 pound salmon steak
1 yellow bell pepper
1 red bell pepper
In a food processor or blender,combine the cilantro, lime juice, cumin, salt, pepper sauce, and water. Puree. Transfer to a large zip lock 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 oven to 400; spray a 9 inch square baking dish with nonstick spray. Arrange the bell peppers in a single layer in the pan. Bake turning once, 20 minutes.
Drain the salmon; discard the marinade. Place the salmon on the top of the peppers. Bake until the fish is just opaque in the center, 5-6 minutes on each side.
Keri Denay Parish
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