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filet of salmon marinade pineapple lemon juice Rub light brown sugar chili powder lemon rind cumin salt cinnamon mango onion tomatoes salsa
Viewed: 81 - Published at: 9 years agoIngredients
- 1 Large Filet of Salmon Skin on
- For Marinade
- 1 Cup Crushed Pineapple in Natural Juices
- 1/2 Cup fresh Lemon Juice
- Rub for Salmon
- 1/2 Cup Light Brown Sugar
- 5 Tablespoons Chili Powder
- 1/2 Cup Lemon Rind
- 4 Teaspoons Cumin
- 2 Teaspoons Salt
- 1 Teaspoon Cinnamon
- For Mango Salsa
- 2 - Ripe Mangos - Cut into chunks
- 1/2 Cup - Red Onion - Sliced Thin
- 1/4 Cup - Cilantro - Chopped
- 1/2 Cup - Tomatoes - Diced
- 1/4 Cup - Lime Juice
- 1 - Jalapino - Diced
- 1/2 Cup - Tequila if desired - adds great flavor to salsa
- Mixed Baby Greens - 4 - 6 Cups - Washed and dried
Method
- In a large ziplock baggie place salmon filet and marinade. Marinade 1 hour or up to 3 - 4 hours in refrigerator.
- Preheat oven to 400
- In a bowl mix together all the rub ingredients.
- Take salmon out of marinade and discard marinade.
- Place salmon skin side down flat on a cookie pan lined with parchment paper.
- Put rub on top of salmon pressing rub into salmon making sure to cover all of the fish and sides too.
- Bake at 400 for 30 minutes.
- Mix all the ingredients for the mango salsa and refrigerate for 1 hour or up to 1 day.
- Take salmon off the parchment paper using 2 long spatulas at both ends.
- Place salmon on top of a bed of mixed baby greens with asparagus placed next to salmon. Serve with roasted potatoes and salsa on the side.
