This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."
- Ready In:
- 1⁄2 cup fresh parsley, chopped
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper, freshly ground
- 2 garlic cloves, minced
- 24 ounces salmon fillets, boneless skinless
- cooking spray
- 1 lemon
- 1 1⁄2 cups red bell peppers, thinly sliced
- 1 1⁄2 cups green bell peppers, thinly sliced
- 2 tablespoons water
- 1 large plum tomato, cut crosswise into 1/4 inch thick slices
- Preheat oven to 400°F.
- Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon, reserving marinade. Place salmon in a 13x9 inch baking dish coated with cooking spray.
- Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8 inch thick slices. Reserve remaining lemon half for another use.
- Add the lemon slices, red and green bell pepper slices, 2 Tbsp of water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil.
- Bake at 400°F oven for 20 minutes or until fish flakes easily when tested with a fork.
- Place 1 fillet on each of 4 plates over rice. Top each serving with about 1/2 cup lemon mixture and drizzle each serving with about 2 1/2 Tbsp pan juices.