Servings: 6
Notes: * Del Monte® & trade
1 1/2 cups California ripe olive slices
1 14 1/2 ounce can Mexican-style stewed tomatoes*
1 teaspoon lime juice
1/4 cup small capers, drained
1 tablespoon cilantro, chopped
6 fresh salmon steaks
Combine ripe olive slices with next four ingredients in bowl. Mix well. Place salmon steaks on baking pan treated with non stick spray. Top each steak with 1/2 cup of the olive mixture. Bake in preheated 375ºF oven for 20 minutes, or until salmon flakes easily.
Notes: * Del Monte® & trade
1 1/2 cups California ripe olive slices
1 14 1/2 ounce can Mexican-style stewed tomatoes*
1 teaspoon lime juice
1/4 cup small capers, drained
1 tablespoon cilantro, chopped
6 fresh salmon steaks
Combine ripe olive slices with next four ingredients in bowl. Mix well. Place salmon steaks on baking pan treated with non stick spray. Top each steak with 1/2 cup of the olive mixture. Bake in preheated 375ºF oven for 20 minutes, or until salmon flakes easily.
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