Tex-Mex Salmon with Sweet Peppers
- Total Time
- 0:42
- Prep
- 0:10
- Cook
- 0:32
- Serves
- 4
- Difficulty
- Easy
Salmon is so easy to cook, too, as is evident in this recipe, where we briefly marinate, then bake the fish on a bed of roasted peppers.
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cilantro3 cup(s), fresh leaves
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fresh lime juice2 Tbsp
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ground cumin1 tsp
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table salt½ tsp
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hot pepper sauce⅛ tsp
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water¼ cup(s)
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uncooked farmed salmon fillet(s) with or without skin1 ½ pound(s), or less, 2 (1⁄2–3⁄4-pound)
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yellow pepper(s)2 medium, seeded and sliced
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sweet red pepper(s)2 medium, seeded and sliced
- 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°F. 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. Yields 1⁄2 salmon steak and about 1 cup peppers per serving.