Minimally Invasive

adapted from Cooking Light

2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1/2 tablespoon olive oil
2 cubanelle peppers
juice from 1/2 lime
1 teaspoon cumin seeds, ground
1/2 teaspoon whole coriander, ground
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 (6-ounce) salmon fillets
Cooking spray

Preheat broiler. Place cubanelle peppers on broiling pan and broil 5 minutes until blackened on one side. Flip peppers and broil 5 minutes on other side until blackened. Place peppers in bowl and cover with foil.

Reduce oven temperature to 400°.

Remove foil from bowl after 10 minutes and peel skins from peppers, then seed and chop. Mix with cilantro, shallot, lime juice, olive oil, and salt & pepper to taste. If you prefer your salsa a little less chunky, pulse in mini food processor until desired texture.

Mix cumin, coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish, skin side down, in a shallow baking dish and coat top and sides with spice mixture.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.