04 04
YIELD
8 servings
ACTIVE
5 minutes
TOTAL
25 minutes
3 TBSP CINNAMON CHIPOTLE RUB (MCCORMICK GRILL MATES)
2 TSP GRATED LIME ZEST
1 TSP GROUND CUMIN
1 WHOLE SALMON FILLET (ABOUT 2 ½ LB)
¾ CUP (6 OZ) PINEAPPLE OR ORANGE JUICE
2 TBSP LIME JUICE
GARNISH: PINEAPPLE AND LIME SLICES, FRESH PINEAPPLE LEAVES
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.
CALORIES 182 TOTAL FAT 5G SATURATED FAT 1G CHOLESTEROL 66MG SODIUM 352MG
TOTAL CARBOHYDRATES 3G DIETARY FIBER 0G PROTEIN 28G
