Barbeque Roasted Salmon (Oven, not grill)
My surgeon's nutritionists decided to offer a cooking class for post-wls patients. Unfortunately, only five of us signed up for the first session. It meets for 1 1/2 hours each week for four straight weeks.
Week one focused on protein and we made four different dishes. It was kind of like Rachel Ray because they already prepared and cooked one of everything, so after we finished the prep, we could taste the finished product. What a great class!!!
Anyway, I'm submitting Debbie and Nina's Barbeque Roasted Salmon. It was over the top, Oh My God, good beyond belief. So, here it is:
Ingredients:
1/4 cup pineapple juice (natural, no sugar added)
2 T fresh lemon juice
4 6 oz salmon fillets
2 t Splenda brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cinnamon
cooking spray
4 lemon wedges
Directions:
Combine first 3 ingredients in a zip lock bag.
Seal and marinate in the refrigerator for 1 hour, turning occasionally.
Preheat oven to 400 degrees F.
Remove fish from bag, discard marinade.
Combine brown sugar, chili powder, grated lemon rind, ground cumin, salt, and cinnamon in a bowl.
Rub mixture over the fish. (Don't be afraid to really cake it on)
Place the salmon in an 11 x 7 inch baking dish coated with cooking spray.
Bake at 400 degrees F for 12 minutes (or until fish flakes easily when tested with a fork)
Serve with wedge of lemon if desired.
(Note: Salmon can be cut into 1 or 3 ounce pieces prior to coating with rub to facilitate portion sizing for wls patients)
Yields 8 (3 oz portions)
calories 156
Fat 7.4 g
Protein 17.7 g
Happy taste bud fireworks!!!!!
__________________
Doug
Nothing tastes as good as thin feels........
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