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Pineapple Barbecue Roasted Salmon
Pineapple Barbecue Roasted Salmon
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.
-AM
Tags: coconut oil, Coconut Oil Cooking, coconut oil recipes, dinner, easy dinner, easy recipes, Gourmet Recipes, healthy recipes, Kelapo Coconut Oil, organic coconut oil, pineapple barbecue roasted salmon, rice pilaf, roasted salmon, salmon, savory, seafood, sweet