Salmon Baked in Salsa Verde
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)

By roasting the fish with its sauce the flavors integrate
in the pan and the cook is saved the bother of making a separate sauce.

6 (4 ounce) salmon fillets
salt and freshly ground pepper

Salsa Verde Preheat the oven to 350 degrees F.
Season the fish all over with salt and pepper
and place in an oil-lined ovenproof baking dish.
To make the salsa, combine all of the ingredients
in a blender or food processor and puree.
Pour the salsa over the fish in the pan
and bake 8 to 12 minutes, until the thickest part
of the fish is done. Serve hot with lemon wedges
and salsa spooned on top.

Serves 6

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