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Monday, November 8, 2010

Barbecued Roasted Salmon (Steven and Jessie)

¼ cup pineapple juice
2 Tbs lemon juice
4 salmon steaks (about 6 oz each)
2 Tbs brown sugar
4 tsp chili powder
2 Tbs grated lemon rind
¾ tsp ground cumin
½ tsp salt
¼ tsp cinnamon

Combine pineapple and lemon juices in a ziplock plastic bag
Add salmon steaks, seal, and marinate in the fridge for at least 1 hour
Remove fish from bag and discard marinade
Combine brown sugar, chili powder, lemon rind, ground cumin, salt, and cinnamon, and rub over fish.
Place on a baking tray coated with cooking spray or lightly oiled
Bake in preheated 400 degree oven for about 15 minutes

Baking tray

This is from a Cooking Light Issue and it has become a family favorite.

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