Mediterrasian Salmon with Garlic, Ginger, Peppers, and Olives

 ⁴ “What can I do with you, Ephraim?
   What can I do with you, Judah?
Your love is like the morning mist,
   like the early dew that disappears.
⁵ Therefore I cut you in pieces with my prophets,
   I killed you with the words of my mouth;
   my judgments flashed like lightning upon you.
⁶ For I desire mercy, not sacrifice,
   and acknowledgment of God rather than burnt offerings. Hosea 6


Ingredients:


Mediterrasian Sauce:
1/4 cup water
1 banana pepper chopped
2 jalapeno peppers chopped
3 cloves garlic
1 inch ginger root
1/2 cup olives
1 tbsp olive oil
1 tbsp salt

1 tsp black pepper
1 cup diced tomatoes
1/4 cup fresh basil leaves
24 oz salmon pieces (I used frozen and thawed under hot tap water individually wrapped salmon)


Directions:
1. in the blender puree the sauce ingredients

2. spread 1/3 of sauce on the bottom of an olive oil-sprayed foil-lined tray
3. lay the salmon pieces down onto sauce in the pan with the silver side down
4. sprinkle the top of the salmon with the black pepper

5. stir the tomatoes and basil into the remaining 2/3 of the sauce and pour over salmon

6. bake uncovered for ~ 30-40 minutes at 400 degrees F or until liquid is mostly gone