Cuban Style Baked Salmon (2Nd And Corrected Entry)

• 4-6. Red Snapper filets
• salt
• 1/2 cup limejuice
• 1/4 cup olive oil (used as 4 tablespoons)
• 1/2 cup finely chopped or ground toasted almonds
• 2 onions (1 minced, one sliced into thick slices)
• 1 garlic clove (minced)
• 1/4 cup clam juice (sub for homemade fish stock optional)
• 2 tablespoons fresh chopped parsley
• 2 bay leaves
• 1 sprig fresh thyme
• 1 teaspoon cayenne pepper

1. Rub filets with salt and limejuice, then sprinkle each side with a dash of cayenne pepper.
2. In a skillet heat 2 tablespoons of olive oil, add the chopped onions and minced garlic saute for about 3 minutes add ground almonds saute for 1 minute add clam juice saute for 2 more minutes.
3. Grease a 13x9 baking dish with the remaining 2 tablespoons of olive oil, layer with onion slices add bay leaves and thyme.
4. Place filets on bed of onions.
5. Top with clam juice seasoning mixture, add a little more lime juice if desired.
6. Bake 350 degree's (pre-heated oven) for 45 minutes basting with sauce mixture occasionally.
7. Sprinkle with chopped fresh parsley before serving.

red snapper, salt, limejuice, olive oil, almonds, onions, garlic, clam juice, parsley, bay leaves, thyme, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/cuban-style-baked-salmon-2nd-and-corrected-entry-1201541 (may not work)