Thursday, May 3, 2012
I love finding new ways to prepare fish. This is another example of a recipe I've had in my collection for way too long without trying it. It is so good! Salmon is briefly marinated in pineapple and lemon juices, then topped with a tantalizing mix of spices. It bakes up super quickly and the result is a super yummy, super healthy and super easy and quick dinner that you'll make again and again.
Start by combining the pineapple juice and lemon juice in a zip top bag, then add the salmon.
Let that marinate in the fridge for 1/2 hour to an hour - but not longer, or it will dry the salmon out.
For the spice mixture, combine the brown sugar, chili powder,
salt, cinnamon and grated lemon rind.
Remove the salmon from the bag and place on a greased baking sheet. Spoon the spice mixture over, using your fingers to press it down onto the fillets.
Bake for about 12 minutes or until the fish flakes easily with a fork - the time will depend on how think your fillets are - so start checking at 10 minutes. Serve with some green veggies and start thinking about when you can make this again!
One year ago: Spinach, Mushroom and Ricotta Crepes
Two years ago: Black Bottom Banana Cream Pie
Three years ago: Cheesy Chicken Enchiladas
Find more great recipes at It's a Keeper, Full Plate Thursday, Bake with Bizzy, Foodie Friday, Food on Fridays, Friday Food, Feed Your Soul, Foodie Friday (#2), Food on Friday: Salmon.
1/4 cup pineapple juice
2 tsp. fresh lemon juice
4 - 6 oz. salmon fillets
2 Tbsp. brown sugar
4 tsp. chili powder
2 tsp. grated lemon rind
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. cinnamon
Combine salmon, lemon juice and pineapple juice in a ziptop bag. Seal, and refrigerate for up to one hour, turning bag occasionally.
Remove fish from bag and discard marinade; place fish on a baking sheet that is coated with nonstick cooking spray. In a small bowl combine the brown sugar, chili powder, grated lemon rind, cumin, salt and cinnamon. Spoon over fish, using your fingers to make it adhere.
Bake at 400 for about 12 minutes ot until fish flakes easily with a fork. Serves 4.
Recipe Source: Cooking Light
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