Sunday, May 22, 2016


4 pieces of Salmon filets ( 6-8 oz each)
2 heads of garlic, washed
1 cup baby carrots
1 red bell pepper, 1 green bell pepper, and 1 jalapeno pepper seeded, and juliened
1 bunch cilantro, with stems, cleaned and washed
1/2 bunch parsley, with stems
4 green onions, chopped
1 tsp black pepper
1 tsp paprika
½ tsp cumin
1 tsp turmeric
1 tsp salt
¼ cup olive oil
¼ cup water (if necessary)

1. Wash the whole head of garlic and put at the bottom of the sauce pan
2. Make a layer with carrots, green onion, and peppers sprinkle cumin, turmeric, salt, pepper
3. Brush the fish with olive oil and season the fish with salt, black pepper, and paprika. Place them over vegetables.
4. Sprinkle green onions and cilantro. Cover the sauce pan cook over medium heat 20 minutes. Open the lid and cook another 10 minutes. (Also, you can bake at 375 F for 30 minutes covered then uncover the pan and bake it 15 more minutes). Remove cilantro and parsley before serving. Serve with rice. Serve: 4

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