1 sliced red bell pepper
1 sliced yellow bell pepper
2 Four ounce salmon filets
1/4 cup water
Dash hot red pepper sauce
1-1/2 cups fresh cilantro leaves
1 tablespoon lime juice
1/2 tsp ground cumin
1/2 tsp salt
Directions:
1. In a blender, combine the lime juice, cilantro, water, salt, hot pepper sauce, and cumin and puree. Pour liquid into large resealable bag and add the salmon. Refrigerate for 1 hour, turning the bag a few times to fully coat the fish filets.
2. Preheat oven to 400 degrees and coat a pyrex baking dish with cooking spray. Place the bell pepper slices in a single layer in the dish and bake for 20 minutes.
3. Take salmon out of the fridge, put on top of the peppers-throw away the marinade and bake for about 10 minutes.
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