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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Don't heat your kitchen up by turning on the oven! This recipe (from Cooking Light Magazine, May 2001) provides baking instructions, but these delicious salmon fillets also cook up in a snap on the George Foreman grill. Ingredients:
1/4 cup pineapple juice |
2 tablespoons lemon juice |
4 (6 ounce) salmon fillets |
2 tablespoons brown sugar |
4 teaspoons chili powder |
2 teaspoons grated fresh lemon rind |
3/4 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
Directions:
1. Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
2. Remove fish from bag and discard marinade; combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon; coat salmon fillets evenly with spice mixture; arrange fillets in a lightly oiled baking dish.
3. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
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