SALMON FILLET CILANTRO WITH PEACH SLICES – CHOPPED ONIONS – BANANA PEPPER RINGS – LIME JUICE – ORANGE JUICE ATOP JASMINE RICE

This unique blend of flavors makes for quite a nice taste treat. . .and easy to assemble. . .originally a Brazilian restaurant entrée done with chopped mango. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–cilantro (1 tablespoon, divided)

–peach slices (one-half can; do not drain)

–chopped onions (one-quarter cup)

–banana pepper rings (be generous; 3 tablespoons)

–lime juice (3 squirts)

–orange juice (a splash)

–jasmine rice

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the undrained half can of peaches in a covered baking dish. Add chopped onions and banana rings. Season with salt, pepper, cilantro (half a tablespoon), and extra virgin olive oil. Stir gently. Microwave on high for 4 minutes.

2 – Place the salmon in the midst of the sauce. Drench in lime juice; splash with orange juice (to taste). Season with salt, pepper, and extra virgin olive oil. Spoon some of the sauce on top of the salmon. Microwave on high for 3 minutes.

3 – Serve atop jasmine rice. (For 1 cup rice, add 1 and three-fourth’s cup water. Microwave for 5 minutes on high; 10 minutes on 50 percent power. Keep covered to preserve warmth.

4 – Serve the salmon, sauce, and rice hot.

–recipe inspired by Salmon 365 (a kindle e-book).

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