Don’t have access to a grill? This recipe is the next best thing. Try serving it with steamed basmati rice and a spinach salad tossed with mandarin oranges, sliced red onion, and fat-free poppy seed dressing.

Serves 4

• 1/4 cup pineapple juice
• 2 Tbs fresh lemon juice
• 4 salmon fillets (6 oz. each)
• 2 Tbs 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
• Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400 degrees.

Remove fish from bag; discard marinade.

Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray.

Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.