This is wonderful. The flavor was great, it looks pretty, cooks fast AND is easy. What else can you ask for?! I use a very large filet when I make salmon. I think in the future when I make this (and I will!) I will cut the salmon in smaller sections, just so the flavor can get all over more of it. Definitely a keeper.
Ingredients
- ¼ cup pineapple juice
- 2 tablespoons fresh lemon juice
- 4 (6-ounce each) salmon fillets
- 2 tablespoons brown sugar substitute
- 4 teaspoons chili powder
- 2 teaspoons grated lemon rind
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- Cooking spray
- Lemon slices
Directions
- Combine pineapple juice, fresh lemon juice and salmon fillets in a zip-top plastic bag.
- Seal and marinate in refrigerator about 1 hour, turning occasionally.
- Preheat oven to 400°F.
- Remove fish from bag.
- Discard marinade.
- Combine sugar, chili powder, grated lemon rind, cumin, cinnamon and salt in a bowl.
- Rub over fish.
- Place in an 11 x 7-inch baking dish coated with cooking spray.
- Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon slices.
**Pair this with a white or yellow rice for the family and broccoli or mixed veggie for all! Don’t worry about the pineapple juice. Although you wouldn’t want to drink it – very little will be in the salmon as it soaks it with flavor!
Bariatric-4-Life 