CUARESMA RECIPE: SALMON A LA MEXICANA

1. Chop tomatoes, onions, Anaheim peppers, and jalapeños (omit if you don’t want it spicy).
2. Cube salmon.
3. To a pan, melt 2 tbsp of butter and add onions (and jalapeños). Cook for 2 minutes.
4. Add in salmon, season to taste, and cook for 3 minutes.
5. Add in Anaheim peppers and cook for additional 3 minutes.
6. Add in tomatoes and cook for 5-6 minutes or until everything is cooked through.
7. Each serving is 5 ounces of salmon and vegetables. Add side(s) of choice like 3/4 c white rice, cauliflower rice, or steamed vegetables.