Barbecue Roasted Salmon
Don't heat your kitchen up by turning on the oven! This recipe (from Cooking Light Magazine, May 2001) provides baking instructions, but these delicious salmon fillets also cook up in a snap on the George Foreman grill.
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INGREDIENTS
Nutrition- 1⁄4cup pineapple juice
- 2tablespoons lemon juice
- 4(6 ounce) salmon fillets
- 2tablespoons brown sugar
- 4teaspoons chili powder
- 2teaspoons grated fresh lemon rind
- 3⁄4teaspoon cumin
- 1⁄2teaspoon salt
- 1⁄4teaspoon cinnamon
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DIRECTIONS
- Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
- Remove fish from bag and discard marinade; combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon; coat salmon fillets evenly with spice mixture; arrange fillets in a lightly oiled baking dish.
- Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
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