INGREDIENTS:
- 1/4 cup Pineapple Sauce
- 2 tsp Grated Lemon Rind
- 2T Fresh Lemon Juice
- 3/4tsp Ground Cumin
- 4 (6-ounce) Salmon Filets
- 1/2tsp Salt
- 2T Brown Sugar
- 1/4tsp Ground Cinnamon
- 4tsp Chili Powder
- Cooking Spray
- Lemon Wedges (optional)
DIRECTIONS:
- Combine the first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400°.
- Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar-cinnamon) in a bowl. Rub over fish; place in an 11×7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon, if desired.
Yield: 4 servings.
Nutrition Facts: (per serving) 314 calories, 15g fat, 2.5g saturated fat, 35g protein, 9g carbs, 1g fiber, 111mg cholesterol, 405mg sodium
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