From the Kitchen of Gary Garza
Barbecue Roasted Salmon
The flavor is an intriguing blend of sweet, spicy, and tart. Try it with asparagus, or – for a Cinco de Mayo twist – with a side of jícama salad.
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Ingredients
¾ cup pineapple juice (6 fluid ounce can of pineapple juice) ¼ cup fresh lemon juice 4 (6-ounce) salmon fillets 4 tablespoons brown sugar 3 teaspoons chili powder 2 teaspoons grated lemon rind ¾ teaspoon ground cumin 1 teaspoon salt ½ teaspoon ground cinnamon Cooking spray Lemon slices (optional) |
Preparation
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning occasionally.
Preheat oven to 400º.
Remove fillets from bag; discard marinade. Combine brown sugar and next 5 ingredients in a bowl. Rub brown sugar mixture over fillets; place in an 11 x 7 (or larger) oven-safe baking dish coated with cooking spray. Bake a 400º for 12-15 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.
Serves 4 people
Adaptation of an original recipe from Cooking Light, May 2002
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning occasionally.
Preheat oven to 400º.
Remove fillets from bag; discard marinade. Combine brown sugar and next 5 ingredients in a bowl. Rub brown sugar mixture over fillets; place in an 11 x 7 (or larger) oven-safe baking dish coated with cooking spray. Bake a 400º for 12-15 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.
Serves 4 people
Adaptation of an original recipe from Cooking Light, May 2002
Nutritional Information:
CALORIES 314 (42% from fat); FAT 14.7g (sat 2.5g, mono 6g, poly 3.3g); PROTEIN 35.3g; CARB 9g; FIBER 1 g; CHOL 111mg; IRON 1.5mg; SODIUM 405mg; CALC 30mg
CALORIES 314 (42% from fat); FAT 14.7g (sat 2.5g, mono 6g, poly 3.3g); PROTEIN 35.3g; CARB 9g; FIBER 1 g; CHOL 111mg; IRON 1.5mg; SODIUM 405mg; CALC 30mg
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