Ingredients:
1 1/2 cups fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 dash hot pepper sauce
10 ounces salmon fillets
1 medium yellow bell peppers, seeded and sliced
1 medium red bell peppers, seeded and sliced
Directions:
To prepare marinade, in food processor, combine cilantro, juice, cumin, salt, hot 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. Refridgerate 1 hour, turning bag occasionally.
Preheat oven to 400. Spray 9 inch baking dish with nonstick spray.
Arrange pepper slices in single layer in prepared pan; bake 20 min, turning peppers once.
Drain salmon, discard marinade. Place salmon on top of pepper slices, bake, turning salmon once, 12-14 minute until fish flakes easily when tested with fork.
6 Points per serving (1 salmon fillet).
Servings: 2
Time preparation: 20 min.
Time total: 85 min.