1\/4 C. pineapple juice
\n2 T. fresh lemon juice
\n4 (6-oz.) salmon fillets
\n2 T. brown sugar
\n4 tsp. chili powder
\n2 tsp. grated lemon rind
\n3\/4 tsp. ground cumin
\n1\/2 tsp. salt
\n1\/4 tsp. ground cinnamon
\nCooking spray
\nLemon wedges (optional)<\/p>\n
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 314
\nFat: 14.7<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. pineapple juice 2 T. fresh lemon juice 4 (6-oz.) salmon fillets 2 T. brown sugar 4 tsp. chili powder 2 tsp. grated lemon rind 3\/4 tsp. ground cumin 1\/2 tsp. salt 1\/4 tsp. ground cinnamon Cooking spray Lemon wedges (optional) Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon)…<\/p>\n