Saturday, August 30, 2008

Barbecue Roasted Salmon

yield: 4 servings

1/4 cup pineapple juice
2 Tbsp lemon juice
4 6-oz salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

1. Combine pineapple juice and lemon juice with salmon in a ziploc bag. Seal and marinate in refrigerator for 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Combine brown sugar with chili powder, cumin, salt, and cinnamon. Rub over fish; place fish in a baking dish coated with cooking spray. Bake at 400° for 12-15 minutes or until fish flakes easily when tested with a fork.

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