Ingredients from Cooking LightPrint
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Lemon wedges (optional)
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Yield: 4 servings
Weight Watcher Recipes 7 points
CALORIES 314 FAT
This salmon was really tasty. We had some roasted potatoes with garlic, olive oil, rosemary, and sweet Vidalia onions. I just roasted them in my dutch oven for 30 minutes at 400 degrees. Since the salmon roasted at 400 degrees as well, this meal came together really quickly.
The recipe says BBQ and when I think of BBQ, I think of sauce. With all the spices added to this salmon it really did taste like BBQ sauce. It was very flavorful. Now, what to do with all this left over pineapple juice?
My lighting in this picture is not very good. I can’t seem to figure out how to get rid of this blue tint that always appears in my bright pictures like this. It takes awhile to adjust the light, and all I want to do is eat!