Adapted from Cooking Light
Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.
Yield: 4 servings
1/2 cup chopped fresh parsley (I used Italian parsley)
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) salmon or steelhead trout fillets with skin
Topping (to mix with marinade, after marinating the salmon)
3 cups thinly sliced, bite-size mixed bell pepper (some combo of red, yellow, orange, and green, for flavor and color)
2 Tbsps water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices
1. Preheat oven to 400°.
2. Combine first 10 ingredients ("marinade") in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
3. 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 Tbsps water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover dish with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 Tbsps pan juices.