FRANK'S RedHot® Original Cayenne Pepper Sauce
loosely packed cilantro leaves
freshly grated orange peel
red bell pepper
1PLACE salmon into resealable plastic food storage bag. In small measuring cup, combine mustard, lime juice and peel, and Frank's RedHot Sauce. Reserve 3 tablespoons mustard mixture for Cilantro Pesto. Pour remaining mixture over fish. Seal bag; marinate in refrigerator 30 minutes.
2TO make Cilantro Pesto: Coat a nonstick skillet with vegetable cooking spray. Sauté onion 5 minutes until tender. Combine onion, reserved mustard mixture, cilantro, orange juice and peel, and cumin in food processor. Cover; process until very smooth. Set aside.
3PLACE fish on well-oiled rack. Grill over medium heat for 8 to 10 minutes or until fish just flakes with a fork. Arrange salmon on serving platter. Serve with Cilantro Pesto.
Nutrition information coming soon.
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