Savory Cilantro Salmon


  • 1 1⁄2 c Cilantro (fresh, leaves)
  • 1 T Lime Juice (fresh)
  • 1⁄2 t Cumin (ground)
  • 1⁄2 t salt
  • 1 ds Hot Red Pepper Sauce
  • 2 5-ounce Salmon Fillets
  • 1 Yellow Pepper (medium bell, seeded and sliced)
  • 1 Red Pepper (medium bell, seeded and sliced)


To prepare marinade, in food processor, combine cilantro, juice, cumin, salt, hot red pepper sauce and 1/4 cup water; puree until smooth. Transfer marinade to gallon-size sealable plastic bag; add salmon. Seal bag, squeezing out air; turn to coat salmon. Refrigerate 1 hour, turning bag occasionally. Preheat oven to 400oF. Spray 9” square baking dish with nonstick cooking spray. Arrange pepper slices in a single layer in prepared pan; bake 20 minutes, turning peppers once. Drain salmon; discard marinade. Place salmon on top of pepper slices; bake, turning salmon once, 12-14 minutes, until fish flakes easily when tested with fork.

PER SERVING: 236 Calories, 12 g Total Fat, 3 g Saturated Fat, 75 mg Cholesterol, 198 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 24 g Protein, 43 mg Calcium

Serves 2


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