SPICY SALMON WITH CORIANDER – CUMIN – CHILI SAUCE IN CLAM JUICE WITH RED BELL PEPPER – ONION – TOMATO – CILANTRO – LIME SALSA

–salmon (size of 3 decks of cards, one-half pound)

–coriander, cumin (bottled)

–Sriracha sauce (chili sauce)

–clam juice (bottled)

–red bell pepper (2 slices, chopped)

–onion (one-half, medium, chopped)

–tomato (one-half, chopped)

–lime juice (bottled)

–cilantro (bottled)

1 – Chop 2 slices of red bell pepper, one-half onion, and one-half tomato.  Squirt with lime juice.  Season with salt, pepper, and cilantro.  Stir.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little clam juice.  Season with coriander, cumin, salt, pepper, Sriracha sauce mixed with clam juice, and olive oil.  Microwave on high for 5 minutes.

3 – Serve the salmon hot, with the cold salsa.  I also served broccoli and baby lima beans (recipes, see the search box on this blog).

–salmon and salsa adapted from myrecipes.com web site.

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