Easy Ginger, Chili and Lemon Salmon
.jpg "Easy Ginger, Chili and Lemon Salmon")
Okay, yes, we’ve all heard about how good fish oil is for us: it promotes joints and heart health, improves the brain and memory, and reduces inflammation.
We also know that it's important to eat at least two servings of seafood a week as part of a balanced diet — because taking fish oil capsules is not the same as eating the real thing.
But we’ve also got to be considerate of the fact that we’re not alone in this world, and that by bringing to the office (or other professional setting) something that smells like a Port-A-John on a hot summer day, we can seriously damage workplace productivity and our reputation too.
I, for instance, had this co-worker once who insisted on bringing and microwaving fish that smelled like it was marinated in cat food.
The kitchen was centrally located, so it ensured that the entire office would smell like a fishing dock in 90° heat.
No one ever complained to him about it, because technically he wasn’t doing anything wrong. We just resented him and plotted for revenge. He was also referred to as the “effin fish guy!”
On his last day at the company, I confronted him and he said "Dude, at 4 different jobs, not a single person told me or put a passive aggressive note on my fish. You’re the first one that has ever complained!”
First off, where has honesty in the workplace gone?
Secondly, it’s clear that you’ve got no sense of smell my friend. When have you ever heard someone say "Wow, that fish really smells great!"
Yeah, I thought so.
After he left, a strict microwave policy was implemented at the company.
Basically the people in my office would rise in anarchy if anyone used the microwave for anything that wasn’t water for tea.
It was one of the most relaxed office environment I’ve ever worked in; but the second someone "abused the microwave", all hell broke loose.
It was very scary to see a lovely woman who wore pastel colours and pearls, her hair in a perfect perm and who baked gingerbread cookies for Christmas, announce to the whole office that she was launching an investigation on who popped popcorn that afternoon.
.jpg&container=blogger&gadget=a&rewriteMime=image%2F* "Easy Ginger, Chili and Lemon Salmon")
In other words, fish should be banned from offices everywhere.
If you want to eat fish for lunch get it out of the office.
Unless it’s sushi, sushi is acceptable.
Swedish fish and goldfish crackers are also admissible, and you can even nuke them if you want to.
Cooking fish at home is different though, there are plenty of tricks you can use to get rid of the smell.
Such as crack your windows before you get started cooking, and leave them open throughout and after cooking for as long as possible. Or lighting a scented candle. Or simmering a pot of water with a few cinnamon sticks or other great-smelling spices.
Unless you're making this fantastic ginger, chili and lemon salmon. It smells so amazing no one will complain about it.
The flavours are wonderfully intense, as the salmon fully soaks in the marinade to give it fantastic hints of tangy lemon, bold garlic, spicy chili and soothing ginger.
It always looks and tastes impressive, yet it is surprisingly easy to make.
Pre-marinating the fish and baking it with so much liquid also ensures that it remains beautifully soft and moist.
Rest assured, there will be no risk of bringing leftovers to the office… because there won’t be any leftovers.
.jpg&container=blogger&gadget=a&rewriteMime=image%2F* "Easy Ginger, Chili and Lemon Salmon")
Easy Ginger, Chili and Lemon Salmon Print this recipe!
Ingredients
Serves 4
1 ½ lbs / 680 gr (or four 6-oz pieces) salmon fillets, skin on or off
Juice of 2 lemons
1 2-inch piece ginger, peeled and grated
2 - 3 chili peppers (or jalapenos), seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon fine grain sea salt
Directions
In a bowl combine olive oil, lemon juice, ginger, chili peppers, garlic and salt.
Place salmon fillets (skin side up) in a shallow dish and pour marinade over it. Cover and let marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (180°C) and place a rack in the middle.
Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
Transfer to a serving platter and serve.
Nutrition facts
First off, where has honesty in the workplace gone?
Secondly, it’s clear that you’ve got no sense of smell my friend. When have you ever heard someone say "Wow, that fish really smells great!"
Yeah, I thought so.
After he left, a strict microwave policy was implemented at the company.
Basically the people in my office would rise in anarchy if anyone used the microwave for anything that wasn’t water for tea.
It was one of the most relaxed office environment I’ve ever worked in; but the second someone "abused the microwave", all hell broke loose.
It was very scary to see a lovely woman who wore pastel colours and pearls, her hair in a perfect perm and who baked gingerbread cookies for Christmas, announce to the whole office that she was launching an investigation on who popped popcorn that afternoon.
.jpg "Easy Ginger, Chili and Lemon Salmon")
In other words, fish should be banned from offices everywhere.
If you want to eat fish for lunch get it out of the office.
Unless it’s sushi, sushi is acceptable.
Swedish fish and goldfish crackers are also admissible, and you can even nuke them if you want to.
Cooking fish at home is different though, there are plenty of tricks you can use to get rid of the smell.
Such as crack your windows before you get started cooking, and leave them open throughout and after cooking for as long as possible. Or lighting a scented candle. Or simmering a pot of water with a few cinnamon sticks or other great-smelling spices.
Unless you're making this fantastic ginger, chili and lemon salmon. It smells so amazing no one will complain about it.
The flavours are wonderfully intense, as the salmon fully soaks in the marinade to give it fantastic hints of tangy lemon, bold garlic, spicy chili and soothing ginger.
It always looks and tastes impressive, yet it is surprisingly easy to make.
Pre-marinating the fish and baking it with so much liquid also ensures that it remains beautifully soft and moist.
Rest assured, there will be no risk of bringing leftovers to the office… because there won’t be any leftovers.
.jpg "Easy Ginger, Chili and Lemon Salmon")
Easy Ginger, Chili and Lemon Salmon Print this recipe!
Ingredients
Serves 4
1 ½ lbs / 680 gr (or four 6-oz pieces) salmon fillets, skin on or off
Juice of 2 lemons
1 2-inch piece ginger, peeled and grated
2 - 3 chili peppers (or jalapenos), seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon fine grain sea salt
Directions
In a bowl combine olive oil, lemon juice, ginger, chili peppers, garlic and salt.
Place salmon fillets (skin side up) in a shallow dish and pour marinade over it. Cover and let marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (180°C) and place a rack in the middle.
Line a baking sheet with aluminium foil and lightly grease it with olive oil (alternatively you can use a cast iron skillet).
Place salmon fillets onto the prepared baking sheet, skin side down, and drizzle some of the marinade over them.
Cover with aluminium foil and bake for 15 minutes, turn on the broiler, remove foil, and broil for further 3 minutes or until the top is golden brown.
Transfer to a serving platter and serve.
Nutrition facts
One serving yields 388 calories, 23 grams of fat, 7 grams of carbs and 42 grams of protein.
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