Temps de cuisson: 30 minutes Portions: 4
1/4 cup Pineapple juice
2 tablespoons Fresh lemon juice
8 oz Salmon filets (4)
2 tablespoons Brown sugar
4 teaspoons Chili powder
3/4 teaspoon Ground Cumin
2 tablespoons Grated lemon rind
Combine pineapple juice, lemon juice, and salmon fillets in a zip-lock plastic bag; seal and marinate in refrigerator 1 hour turning occasionally. Preheat oven to 400°F. Remove fish from bag discard marinade. Combine other ingredients in a bowl. Rub over fish. Place in a 11x7 baking dish coated with cooking spray. Bake for 12-14 minutes.
Serve with rice.