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Technology Sharing from the Staff of CCSI July 13, 2012

Had a really great staff meeting last week.  We did our Technology Sharing session to start off the meeting.  Here are some of the technologies of interest.

Gary Armstrong introduced us to a technology that none of us had seen before.  It was a printer and scanner that was built into the monitor

 Jon Webb Brought us an article from Popular Science on laser power systems.

 Todd Johnson brought us an interesting study on non-secure passwords.  Pretty interesting what some of the most hackable passwords were

 Jim Finicle showed us another file sharing alternative.  There are so many out there now.  The trick for us is to pick the best of breed and add value to the solution for our clients.

 Travis Griggs contributed two new topic.  One was a demo of the new Windows 8 phone and Vixo.

Gusti Williams  shared a recipe with the group

Pan-seared Salmon with a Tangy Thai Sauce

This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon’s natural flavors. A healthy, low-fat, and extremely delicious recipe that can be made in under 30 minutes and is a great everyday dinner entree that even your kids will love.

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: SERVES 2-4


• 2-4 salmon fillets (if making more, double the marinade/sauce) – if frozen, thaw in a bowl of cool water

• 1-3 Tbsp. canola oil (or other vegetable oil) for frying


• 1/2 cup rice vinegar (or substitute white vinegar or apple cider vinegar)

• 1/4 cup honey

• 4 cloves garlic, minced

• 1 fresh red chili, minced or finely sliced, OR substitute 1/2 to 1 tsp. cayenne pepper

• 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)

• 1 Tbsp. soy sauce

• 1 tsp. dark soy sauce (or substitute I extra Tbsp. regular soy sauce)

• 1 Tbsp. minced lemon grass (see link for lemongrass tips)


• a handful of fresh coriander or flat-leaf parsley


1. To make the marinade/sauce, place all marinade ingredients together in a saucepan over

Stir as you bring the sauce to a boil.

2 Reduce heat to medium and allow to simmer for l minute uncovered,  The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
3. Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren’t piled on top of each other). When the sauce/marinade has cooled instead of hot), spoon 2 Tbsp. over each fillet. 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.

4. Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).

5. When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.

6. Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to “sear”, and it will come freely away from the bottom of the pan.

7. Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it’s frying.

8. To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).

9. Serve with Thai jasmine rice, potatoes, or salad. If you want to spice things up, serve it with my Nam Prik Pao Chili Sauce Recipe on the side. Enjoy!



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