Recipe, February 4
CITRUS-INFUSED SALMON (8 servings)
Ingredients
3 Tbsp cinnamon chipotle rub (mccormick grill mates)
2 tsp grated lime zest
1 tsp ground cumin
1 whole salmon fillet (about 2 1/2 lb)
3/4 cup (6 oz) pineapple or orange juice
2 Tbsp lime juice
Garnish: pineapple and lime slices, fresh pineapple leaves
Directions
Mix rub, lime zest and cumin in small bowl.
Put salmon in a large glass baking dish or 2 gallon ziptop bag. Add juices, cover or seal. Marinate 15 minutes at room temperature.
Heat oven to 450 F. Line a large rimmed baking sheet with foil. Place salmon skin-side down on foil; discard marinade. Evenly sprinkle spice mixture over salmon.
Bake salmon 15 to 20 minutes until opaque at thickest part. Lift with 2 large spatulas to serving platter, leaving skin behind.
Calores 182, fiber 0.
CITRUS-INFUSED SALMON (8 servings)
Ingredients
3 Tbsp cinnamon chipotle rub (mccormick grill mates)
2 tsp grated lime zest
1 tsp ground cumin
1 whole salmon fillet (about 2 1/2 lb)
3/4 cup (6 oz) pineapple or orange juice
2 Tbsp lime juice
Garnish: pineapple and lime slices, fresh pineapple leaves
Directions
Mix rub, lime zest and cumin in small bowl.
Put salmon in a large glass baking dish or 2 gallon ziptop bag. Add juices, cover or seal. Marinate 15 minutes at room temperature.
Heat oven to 450 F. Line a large rimmed baking sheet with foil. Place salmon skin-side down on foil; discard marinade. Evenly sprinkle spice mixture over salmon.
Bake salmon 15 to 20 minutes until opaque at thickest part. Lift with 2 large spatulas to serving platter, leaving skin behind.
Calores 182, fiber 0.
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