Easy Ginger, Chili, and Lemon Salmon
As I sit locked indoors afraid to brave the freezing cold outside, I have been daydreaming of the coming spring. I long for a morning where my mood is not sucked into a winter vortex waiting for my car to warm up. For that reason, I thought I would try to warm up our hearts and stomachs by finding a recipe that is light and airy like a sping breeze. I found this one from http://www.theironyou.com. Enjoy!
One serving yields 388 calories, 23 grams of fat, 7 grams of carbs and 42 grams of protein.
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
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.