SOUTHWESTERN SALMON

Colleen's Take: "We try to eat fish once a week in my house and we love salmon but I only have one recipe that we really vibe with so I was trying something different. This Southwestern Salmon was good but not great. I liked the low calorie aspect of it, but I don't think I will use it again, it didn't have much of a pop of flavor."

SOURCE: Weight Watchers New Complete Cookbook 

INGREDIENTS: 

1 1/2 C fresh cilantro leaves 

1 TBS fresh Lime juice 

1/2 tsp ground cumin 

1/4 tsp salt 

Dash hot red pepper sauce 

1/2 - 1/4 lb salmon steak 

1 yellow bell pepper, seeded/sliced 

1 red bell pepper, seeded/sliced 

DIRECTIONS: 

In food processor, combine cilantro, lime juice, cumin, salt, pepper sauce & 1/4 C cold 

water - pureè - transfer to gallon-sized sealable plastic bag - add salmon. Seal bag, 

squeezing out any air - turn to coat salmon. Refrigerate 1 hour, turning bag 

occasionally. 

Preheat oven to 400° F - spray 9": square baking dish with non-stick cooking spray. 

Arrange peppers in single layer in pan. Bake 20 minutes, turning once. 

Drain salmon - discard marinade. Place salmon atop peppers - bake till fish is just 

opaque in center (5-6 minutes per side). 

Makes 2 servings