Ingredients

• 11-12 oz salmon, raw (should yield two 5-oz cooked servings)
• 1-½ cups fresh cilantro
• 1 cup (1 medium 2-¾” x 2-½”) yellow bell pepper , sliced
• 1 cup (1 medium 2-¾” x 2-½”) red bell pepper , sliced
• 1 cup (1 medium 2-¾” x 2-½”) green bell pepper , sliced
• ¼ cup (2 oz) water
• 1 Tbsp fresh lemon or lime juice
• 1 Tbsp hot red pepper sauce
• ½ tsp cumin
• ¼ tsp salt
• Non-stick cooking spray

Direction

Marinade: In a food processor, combine cilantro, lemon or lime juice, hot red pepper sauce, cumin, salt, and water; puree until smooth. Transfer marinade to gallon-size resealable plastic bag. Add salmon. Seal bag, squeezing out air; turn to coat salmon. Refrigerate 1 hour, turning bag occasionally. After marinating: Preheat oven to 400° F. Spray medium-sized square baking dish with non-stick cooking spray until lightly covered. Arrange pepper slices in a single layer in prepared pan; bake 20 minutes, turning pepper slices once. Drain salmon; discard marinade. Place salmon on top of pepper slices; bake, turning salmon once, 12-14 minutes, or until fish flakes easily when tested with fork.