Could you use a little spice in your life? Today’s recipe is the perfect balance of sweet and spicy. I’ll be the first to admit, I am not the queen of peppers or chilis but I am reading more and more about the health benefits of spicy food and it is too good to resist. Capsaicin is the magical chemical found in chili peppers. The hotter the pepper, the higher the amount of capsaicin. Why do you care? Capsaicin has been proven to raise your base metabolism, the rate your body burns fat at rest. Score. Additionally, it lowers LDL (bad) cholesterol and raises HDL (good cholesterol.) Score again. Capsaicin is also an anti-inflammatory, reduces arthritis pain and helps control headaches. Best part of all: peppers are virtually calorie free so you get all of these health benefits with very little caloric debt.
Not a huge fan of spicy foods? By simply removing the seeds of any pepper, you dramatically reduce the heat level. Many of my family members can’t take the heat and removing the seeds and white pith is the perfect solution. My baked salmon is packed in flavor and provides the perfect balance of spicy, salty, sour and sweet. Serving non-fish lovers? Chances are, they’ve simply never had fish prepared well. Salmon is rich and fatty (thank you heart friendly Omega-3’s) and extremely versatile. Top this dish with toasted sesame seeds before serving and I guarantee you’ll turn a fish foe into a friend.
Your fork is waiting.
Pre-heat oven to 350 degrees.
Place salmon filets in a glass baking dish and set aside.
Wisk together soy sauce, lemon juice, garlic, ginger, sugar, sesame oil and diced pepper in a small bowl and pour over salmon filets. Let sit for 5 minutes.
Bake for 15 minutes or until fish is tender.
Excellent source of Vitamin A