• 1 pound salmon fillets
  • ½ cup brown sugar
  • 2 cloves garlic, minced
  • ½ cup chopped red onion
  • zest of one orange
  • zest of one lime
  • The juice from one orange (after slicing about 4 slices of orange)
  • the juice from one or two limes (also, after slicing about 4 slices of lime)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¾ cup to 1 cup orange juice
  • dash of salt
  • dash of pepper

In a large bowl, stir all ingredients together.  Add salmon and cover.  Refrigerate at least 4 hours.  Remove salmon from marinade bowl, and place on a cookie sheet, lined with aluminum foil.  Garnish the top of salmon with orange slices and lime slices.  Pour marinade on top of salmon.  Bake at 425 for about 20 minutes. Salmon should flake away.  If it looks gummy, cook for another couple of minutes until it is done.