I am afraid this picture does not do justice to this great meal. This grilled salmon I have been making for years. I paired it with this squash-rice casserole from cooking light. The casserole could really be a light meal on it's own. It will be a great way to use up some zucchini in the summer.BBQ Roasted Salmon - Cooking light
marinade:
1/4 cup pineapple juice (I open a can of rings and throw those on the grill with the fish)
2 Tbsp lemon juice
Marinate 4 6oz salmon fillets in a ziptop bag with the juices for an hour turning occasionally.
rub:
2 Tbsp brown sugar
4 tsp. chili powder
2 tsp grated lemon rind (when I get lemons cheap I always buy extra and juice them and grate the rind. both freeze well.)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Mix together to form rub. Rub over fish. You can then bake it at 400 for 12 minutes, OR do our favorite and grill it. Fish is done when it flakes easily.
I gotta start getting into the buying and freezing thing. I did it with canned chipotle, because who could use a whole can of those at once? I blendered them and froze them in ice cubes. The lemons sound like a good idea since they are usually more expensive than I think they are.
ReplyDeleteOnly problem: Sam already thinks the freezer is too full. Sigh.
Sounds delicious. Gotta try it.
ReplyDelete