1/4 c pineapple juice

2 tbsp fresh lemon juice

4 (6 oz) salmon fillets

2 tbsp brown sugar

4 tsp chili powder

2 tsp grated lemon rind

3/4 tsp cumin

1/2 tsp salt

1/4 tsp cinnamon

Cooking spray

Lemon wedges (optional)

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400° F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11 x 7" baking dish coated with cooking spray. Bake at 400° F. for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Serves 4

per serving: 314 calories, 14.7 g fat, 35.3 g protein, 9 g carbohydrates, 1 g fiber, 111 mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium

WW Points: 7 pts.

Cooking Light, May/2001