I was looking through my archive of recipes yesterday and found one my mom mailed me ages ago. So glad I found it, because it is so simple and delicious! My photo really does not do this meal justice. I made two extra salmon filets to freeze and pull out on a busy weeknight.
I served this with Butternut Rice Pilaf, which I’ll post tomorrow.
Pineapple Barbecue Roasted Salmon
¼ cup pineapple juice
2 Tbsp fresh lemon juice
4 (6-oz) salmon filets (I removed the skin but you may leave it on)
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
¾ tsp ground cumin
½ tsp salt
¼ tsp ground cinnamon
2 Tbsp coconut oil
Lemon wedges (for garnish)
Combine pineapple juice, lemon juice, and salmon in a zip-top bag. Marinate for 1 hour in the fridge, turning once.
Preheat oven to 400 degrees.
Remove fish from bag, discard marinade. Combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon in a small bowl and mix well. Rub the mixture all over the fish.
Coat a baking dish with the coconut oil, place fish in dish and bake for 12 minutes (or until fish flakes easily.) Serve with lemon and Butternut Rice Pilaf.