Ingredients
Units
Scale
- 1 1/2 lbs. salmon filet
For the Marinade:
- About 6 scallions - sliced thin
- 3 garlic cloves - chopped fine
- 1 jalapeno - chopped fine - without seeds
- 6 dried figs - chopped
- 1/2 cup fresh cilantro - chopped fine - (without stems)
- 1 tsp. capers - chopped with 1 tsp. caper juice
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 tsp. chili powder
- 1/2 tsp. sugar
- 1/2 tsp. black pepper
- Juice of 1 lime
- 4 tbs. olive oil
Instructions
- Combine all of the ingredients for the marinade in a medium sized bowl and toss.
- Place the salmon filet in a baking dish.
- Using a sharp knife, gently slice about three ¼ inch slices into the flesh of the salmon.
- Take the marinade and fill the slices and cover the top of the salmon with the marinade.
- Cover the dish with aluminum foil and place in the refrigerator for 1 – 3 hours.
- Preheat Oven 425 degrees F.
- Bake the salmon uncovered for 12-14 minutes or until the fish flakes nicely.
- The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
