Oven Roasted BBQ Salmon is marinated in pineapple and dry rubbed with chili powder, cumin, cinnamon and lemon zest. Serve with Garden Rice Pilaf
Prep Time15 minutesmins
Cook Time17 minutesmins
Marinate1 hourhr
Course: Main Course
Servings: 4
Author: Adapted from Cooking Light
Ingredients
Oven Roasted BBQ Salmon
1/4c.pineapple juice
2tbsp.fresh lemon juice
46 ounce salmon fillets
2tbsp.brown sugar
4tsp.chili powder
2tsp.grated lemon zest
3/4tsp.ground cumin
1/2tsp.kosher salt
1/4tsp.ground cinnamon
cooking spray
lemon slicesoptional
Garden Rice Pilaf
2 3/4c.water
1/4c.butter
2tbsp.instant chicken bouillon
1/4tsp.salt
pinchof fresh ground black pepper
1/4tsp.minced garlic
1 1/4c.uncooked long grain rice
1/2c.chopped carrots
1/2c.toasted slivered almonds
1/4c.chopped parsley
2tbsp.sliced green oniongreen parts only
Instructions
Oven Roasted BBQ Salmon
Combine first 3 ingredients in a ziplock plastic bag. Seal bag and refrigerate 1 hour, turning occasionally.
Preheat oven to 400 degrees.
Remove salmon from bag and discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon). Pat onto top of each fillet. Place in 11 x 7 (or larger) baking dish coating with cooking spray. Bake 12-17 minutes, or until fish flakes easily when tested with a fork (time will vary based on the thickness of fillets.) Serve with lemon slices, if desired.
Garden Rice Pilaf
In 2 quart saucepan bring water, butter, chicken bouillon, salt, pepper and garlic to boil. Add rice and carrots; return to full boil. Reduce heat to low and simmer, covered, until rice is tender (25 to 30 minutes.) Stir in remaining ingredients.
Notes
Oven Roasted Salmon adapted from Cooking Light Barbecue Roasted Salmon.Garden Rice Pilaf adapted from Land O Lakes Treasury of Country Recipes Springtime Garden Pilaf.