Tex Mex Salmon w/ Sweet Peppers

By moninikole

Ingredients

• 3 c. fresh cilantro leaves
• 2 T. fresh lime juice
• 1 t. ground cumin
• 1/2 t. salt
• 1/8 t. hot pepper sauce
• 1/4 c. water
• 2 (1/2 – 3/4 pound) salmon steaks
• 2 yellow bell peppers, seeded and sliced
• 2 red bell peppers, seeded and sliced

Preparation

Step 1

Puree the cilantro, lime juice, cumin, salt, hot pepper sauce, and water in a blender or food processor. Transfer to a zip-close plastic bag and add the salmon. Squeeze out the air and seal the bag’ turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.

Preheat the oven to 400. Spray a 9 X 13 inch baking dish with olive oil nonstick spray. Arrange the bell peppers in a single layer in the dish. Bake, turning once, 20 minutes.

Drain the salmon and discard the marinade. Place the salmon on top of the bell peppers. Bake until the fish is just opaque in the center, 10-12 minutes. Remove the skin before eating.