Fresh ginger and salmon are a great match, and make a super-healthy meal when paired with a leafy green vegetable such as spinach, arugula or watercress.
It’s been a crazy week in the office. I got a promotion a couple of months ago and I’m still adjusting myself to my new jobs and responsibilities, not to mention my 24/7 schedules and travels. It was a nightmare during the first week and I was constantly working when I went on our mini vacation to San Diego. I keep questioning myself whether I’m just a workaholic or I focused on work too much. I can’t ask Frederick about it since he has the same issue, though he is getting better now after I complained a lot (look who’s talkin’ now). Another surprising news came in last week when my supervisor decided it’s time for her to leave the company. I was totally shocked and nervous because it means that I would be responsible for the whole department. On the bright side, though, it’s my time to shine. I hope the path will be easy, or at least clutter-free.
Well, let’s stop talking about work and focus on this recipe. I love fish…all kind of fish and that’s one of the things I could eat daily with a happy face. After a long day at work – over 12 hours – I normally won’t have the energy to cook something extravagant. I try to limit eating out or ordering takeouts on weekdays because that’s what we do on weekends. On some days, I only have enough energy to cook a very simple meal, such as steam rice over fried egg seasoned with sweet soy sauce, and for me it still is a really good dinner. But on some occasion, when it is still early when I reach home, my mood changes and I am pumped to create something more grandular for dinner, such as this quick and easy baked salmon. I found the recipe on Food.com, and I am immediately attracted to it as the dish is so simple and can be served within 20 minutes. This delicious dish is also suitable for people with hypertension or those who are in low-sodium diet.
- 2 salmon fillets
- 1 tablespoon fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 1/2 lemon, juice
- 1/2 ounce cilantro, chopped
- Preheat the oven to 400°F.
- Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
- Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
- Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.