sportsman fishing adventures limited



 




Baked Salmon with Mexican Seasonings

1/2 cup chopped fresh cilantro
1/4 cup lemon juice
1 jalapeño, seeded and chopped*
4 cloves garlic, crushed
1 teaspoon ground cumin
1 (2-pound) salmon fillet
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tomatoes, thinly sliced

Preheat oven to 400°F.
In a small bowl combine cilantro, lemon juice, jalapeño, garlic and cumin; set aside.
Brush salmon with olive oil and season with salt and pepper. Place on a heavy-duty aluminum foil sheet. Spread cilantro mixture on salmon, then top with tomatoes. Fold edges of foil over so that they meet each other, then seal tightly. Place salmon on a baking sheet. Bake until fish flakes easily with a fork, about 20 minutes. Unwrap carefully and place on a platter with baking juices. Serve warm.
Makes 4 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.



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