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I have been trying to include more fish in our meals simply because it is so healthy for you. This is pretty hard at times because I don’t like a lot of seafood and my husband finds the mellow tasting ones that I like to be pretty boring. Luckily because salmon has such a low key flavor there are a lot of ways you can spice it up and the flavors usually do not clash.

INGREDIENTS

• 1/4 cup pineapple juice
• 2 tablespoons fresh lemon juice
• 4 (6-ounce) salmon fillets
• 2 tablespoons brown sugar
• 4 teaspoons chili powder
• 2 teaspoons grated lemon rind
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Cooking spray
• Lemon wedges (optional)

DIRECTIONS

• Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
• Preheat oven to 400 degrees.
• Remove fish from bag; discard marinade.
• Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

You can find this BBQ Roasted Salmon here

Recipe Alterations

This is another recipe that my husband actually ended up making so I am going by what he says for any alterations that were made. The only things he said he did differently was:

1. Added some honey to the pineapple and lemon juice for the marinade.
2. Added more sour cream and cottage cheese. Not a lot more but like I said I was guessing at the correct amounts
3. Cut the amount of chili powder back. He did not want it to spicy for our son.

Family Taste Test

This dish has a very distinct flavor and it took a couple of bites to get used to it or at least that is how I felt. Both my husband and my son were not overly fond of this recipe. They ate it without complaint but I don’t think they would ask for it again. As for myself, after I got used to it I actually really enjoyed it. There were a few flavors that did not seem to go together to well but it was not bad and nothing that couldn’t be changed next time around.

My Thoughts

I think the only thing that I personally would do differently would be to exclude the lemon rind from the recipe. Now my husband might disagree and say there are a lot of things that should be done differently but he isn’t here right now so what I say goes. The reason I would take the lemon rind out is because the lemon flavor just seemed too strong against the spice of the dish. I think the slight lemon flavor from the marinade adds to it but the rind just seemed to overdo it. It will do for now as a change from the very ordinary salmon we have every other time.

Filed under: Main Dish