Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. salmon filet
  • About 6 scallions – sliced thin
  • 3 garlic cloves – chopped fine
  • 1 jalapeno – chopped fine – without seeds
  • 6 dried figs – chopped
  • ½ 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
  • ½ tsp. garlic powder
  • 1 tsp. chili powder
  • ½ tsp. sugar
  • ½ tsp. black pepper
  • Juice of 1 lime
  • 4 tbs. olive oil

Instruction

  • 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.