Salmon Salad (cooked Ceviche)

• 1 lb salmon (skinless)
• 1 medium vidalia onion
• 1 green bell pepper
• 12 bunch cilantro
• 1 garlic clove
• 5 limes
• salt
• 12 teaspoon oregano
• 14 teaspoon cayenne pepper
• 14 teaspoon chili powder
• 14 teaspoon cumin

1. Put salmon in steamer and remove when cooked.
2. While the salmon is cooking, thinly slice the onion and bell pepper and place on a large glass container or bowl.
3. Add the chopped cilantro and minced garlic.
4. Place salmon over the cut vegetables.
5. Squeeze limes over salmon.
6. Add salt and spices.
7. Mix well with a large fork while shredding the salmon.
8. Cover and let rest in fridge for a minimum of 6 hours, preferably overnight.
9. Suggestion: Serve over a bed of jasmine rice and drizzle about a teaspoon of extra virgin olive oil.

salmon, vidalia onion, green bell pepper, cilantro, garlic, limes, salt, oregano, cayenne pepper, chili powder, cumin

Taken from www.food.com/recipe/salmon-salad-cooked-ceviche-481210 (may not work)