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Title: Barbecue Roasted Salmon
Categories: Entree Salmon
Yield: 1 Servings
| 1/4 | c | Pineapple juice |
| 2 | tb | Fresh lemon juice |
| 4 | Salmon fillets; (6-ounce) | |
| 2 | tb | Brown sugar |
| 4 | ts | Chili powder |
| 2 | ts | Grated lemon rind |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| Cooking spray | ||
| Lemon wedges; (optional) |
1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 400 degrees.
3. 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 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Yield: 4 servings.
CALORIES 314 (42% from for); FAT 14.7g sat 2.5g. mono 6.9g. poly 3.3g); PROTEIN 35.3g; CARB 9g; FIBER 1g; CHOL 111mg; IRON 1.5mg; SODIUM 405mg; CALC 30mg
Converted by MC_Buster.
Recipe by: Cooking Light, Sept 1998, page 109