Whenever Kristine discovers, what she thinks is a good recipe, she usually emails to me or sends me the link so I can try it. I have over the years come to appreciate that as she is constantly searching for food that is not only good but nutritional as well.
You will love this recipe! The first time I made this recipe I had invited a house full of neighbors over a dinner of salmon, brown rice, asparagus, a salad of mixed greens, fresh fruit and ice cream sundaes for dessert. It was a really hot day in Florida and I have two neighbors who, at the time, ate ice cream like there was no tomorrow.
The sweetness of the brown sugar and cinnamon along with the spiciness of the chili powder and cumin made for wonderful combination of tastes. My favorite ingredient is the cinnamon.
The recipe is easy. First step marinade the salmon in pineapple and lemon juices. Second step prepare the barbecue rub of brown sugar, chili powder, grated lemon rind, cumin, salt and cinnamon and rub generously on the salmon. Third step place in the oven and bake. The salmon comes out flaky and moist and tastes sweet and tart all at once. I love it.
Everyone took home a copy of the recipe that night. Fortunately for me I have a wonderful printer/copier/fax machine at the ready for such requests.
Recently my brother-in-law, Brian, who is a wonderful cook, came to visit so I made the barbecue salmon while he was here. He too went home with the recipe in hand. That’s how good this recipe is. Once served to someone you need to have copies available to pass around.
Calories 314(42% from fat); Fat 14.7g(sat 2.5g, mono 6.9g. poly 3.3g); Protein 35.3g; Carbohydrates 9g; Fiber 1g; Cholesterol 111mg; Iron 1.5mg; Sodium 405mg; Calcium 30mg