Tropical Hot Summer Salmon
Loaded with Omega-3s and capsaicin (the ingredient in hot peppers), this salmon will not only be the talk of the town at your next dinner party or cookout, but will also help to decrease inflammation in your body.
(If possible, I recommend that you use organic herbs and spices.)
– 1 pound wild sockeye salmon fillet
– The juice of one organic orange
– 1 Scotch Bonnet pepper (this is HOT!)
(Use half or skip it, if you don’t like too much spice.)
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon cayenne pepper
– 3 pods of garlic
– 1 non-MSG bouillon cube
– olive oil
– no-salt herbal seasoning
– ginger powder
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Rinse the salmon with water and place it in a glass dish. Pour the orange juice over the salmon. Dice the Scotch Bonnet pepper and garlic into small pieces. (You can also use a garlic press for the garlic.) In a small bowl mix the Scotch Bonnet, garlic, Cajun seasoning, bouillon cube and cayenne pepper. If you have a crucible, crush the ingredients together, if not, mix and mash the ingredients together well with a spoon.
Sprinkle the entire salmon with no-salt herbal seasoning. Press the spice mixture evenly into the salmon making sure that you insert some of the spice mix into the flesh of the salmon. Sprinkle the salmon with no-salt herbal seasoning, ginger powder and parsley. Let the salmon marinate for at least an hour.
Drizzle olive oil lightly across the salmon.
Place the salmon in the oven and bake for 18 minutes. Increase the temperature of the oven to 375 degrees Fahrenheit (190 Celsius) and bake for an additional 5 minutes or until the fish is crispy and flaky. Do not over bake.
Enjoy alone, with salad, grilled vegetables or any other side dish of your choice!
So, what do you think? Let me know in the comments below.
Can’t wait to try this amazing recipe, minus the scotch bonnet pepper!!
Haha, thanks Leah! Yeah, if you don’t like it too spicy, definitely skip the scotch bonnet :-)! Let me know how you enjoy it.