Ingredients:
1 1/2 cups fresh cilantro leaves
1 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
dash hot red pepper sauce
1/4 cup water
1/2-3/4 pound salmon steak
1 yellow bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
Directions:
1. In a food processor, combine the cilantro, lime juice, cumin, salt, pepper sauce, and water; puree. Transfer to a large zip-top plastic bag; add the salmon. Seal the bag, squeezing out the air; turn to coat the salmon. Refrigerate, turning the bag occasionally, 1 hour.
2. Preheat the oven to 400F. Spray a 9x9 baking dish with nonstick spray. Arrange the bell peppers in a single layer in the pan. Bake, turning once, 20 minutes.
3. Drain the salmon; discard the marinade. Place the salmon ono top of the peppers. Bake until the fish is just opaque in the center, 5-6 minutes per side.
Serves 2. POINTS Value per serving: 6
Comments:
I had actually gotten cilantro for this since I had no intention of eating it. But it got bumped and the cilantro had gone too far downhill to use. So I skipped the food processor step and just threw the spices, lime, hot sauce, and water in a ziploc and marinated the salmon that way.
Adam had little to say. I asked if it was good, he said yes. No elaboration. Men...
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