We try to eat fish at least once a week. It’s a heart healthy meal, and as a breast feeding mom, important for Omega 3s for Baby E!
Barbecue Roasted Salmon
¼ Cup Pineapple Juice
4 Tablespoons fresh lemon juice
2 Salmon Filets
2 tablespoons dark agave nectar or brown sugar
4 teaspoons chili powder
4 teaspoons grated lemon rind
¾ teaspoon ground cumin
½ teaspoon salt
1 Cup cooked quinoa
1 Bunch Steamed asparagus
Combine Pineapple juice, two Tablespoons lemon juice and salmon in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
While the fish is marinating (with about 30 minutes to go) cook Quinoa. When all water is gone, fluff with a fork and add the remaining two Tablespoons of lemon juice and 2 Tablespoons of the grated lemon rind.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next four ingredients (sugar/agave nectar through salt) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Steam asparagus while fish is cooking.