Tropical Salmon

The cellulite cream regimen is going really well.  I imagine vigorously massaging my body three times a day burns quite a few calories.  I'm still encouraged, preparing fish dishes, walking places and avoiding major desserts.  I do need to do more though.  So I bought a pair of snug fitting slacks.  That ought to kick my rear in higher gear, I hope.  It is a strange phenomenon.  I know what I need to do, it always works, it won't take long, but there is always the initial struggle.  And my mind wonders, "what is Fucoslim?  can it replace cardio?" I will never know, because in the end, cellulite cream is as far as I will go.  Maybe new running music will help get me out there.

Tropical Salmon

1 teaspoon grated ginger

2 teaspoons grated garlic

1 tablespoon finely minced spring onion

1/2 teaspoon orange zest

juice of 1/2 orange

1 tablespoon honey

1 tablespoon soy sauce

1/2 teaspoon red pepper flakes

4 salmon filets, about 6 oz each

Mix all the ingredients except the salmon together in a small bowl.  Taste and add more soy sauce if you like it saltier.  Place the salmon filets in a baking dish that fits them snugly.  Pour the marinade over the filets and allow to rest at room temperature for 15 minutes until the oven is ready.  Preheat the oven to 375 degrees F.  Bake the filets for 30-40 minutes (depending on the thickness).  The liquids will mostly evaporate and leave a delicious glaze on the fish.  Serve with steamed spinach and brown rice.