On a bustling city evening where the streets hummed with the rhythm of life, a renowned local chef unveiled a daring new dish in her trendy riverside bistro: Completely Keto Jalapeño Ginger Salmon.
The chef, always one to embrace the bold and the unexpected, drew inspiration from the city’s vibrant fusion of cultures. As guests filled the bistro, attracted by the buzz of innovation, the Jalapeño Ginger Salmon made its debut under the soft glow of the pendant lights, promising a culinary adventure.
Each fillet, expertly seasoned and artfully plated, told a story of contrast and harmony. The zing of the lime, the warmth of the ginger, and the kick of the jalapeño converged, creating a melody of flavors that danced on the palate. The diners, a mix of locals and wanderers alike, found themselves on a flavor journey that transcended the ordinary.
That night, the Jalapeño Ginger Salmon became more than a highlight on the menu; it was a celebration of the chef’s artistry, a testament to the magic of unexpected pairings, and a dish that turned a simple meal into an exploration of the senses, leaving a trail of culinary intrigue and delight.
Ingredients
- 12 oz salmon fillets
- 1/4 cup lime juice
- 1/2 tsp black pepper
- 1 tsp ginger minced
- 1/2 tsp garlic powder
- 1 tsp lime peel grated
- 1 jalapeno seeded and diced
- 2 tsp Extra virgin olive oil
Instructions
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Preheat oven to 350 degrees.
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Mix all the ingredients except salmon to form the marinade, then put the salmon in a dish with the marinade and flip so it fully coats the salmon. Don't marinate for longer than half an hour.
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Put in oven on 350 for 15 minutes, then broil for 4 minutes.
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Serve with the sauce spooned over and as soon as possible after finishing to cook.
Recipe Notes
