I’m always looking for easy dinner ideas, hence the “Something Simple, Something Good” criteria for a Marvelous Monday Recipe.  This recipe is a favorite M/M of a friend of mine,, who I used to teach with at our gym in Michigan.  She has since moved out of Michigan and I think of Lynda every time I make this and I have named it after her.  It’s a good one.

     Things here are going well and all of the feedback across the board and emails are greatly appreciated.  It all continues to be fun and I enjoy waking up pretty much every morning with new and exciting ideas for Marvelous Mondays. If you have any thoughts or ideas of what you’d like to see on Marvelous Mondays, let me know.  Feel free to contact me at maryyanab@yahoo.com.  Wishing you a wonderful week, here on this Marvelous Monday…

It’s a Great Day Friends ❤️



-1/2 cup of orange juice

-1/4 cup white wine vinegar

-3 Tablespoons brown sugar (I like dark brown, but light is fine)

-2 Tablespoons water

-1-20 ounce can crushed pineapple in pineapple juice-no syrup

-2 1/2 Tablespoons minced red/purple onion

-1/4 teaspoon jalapeño pepper finely chopped (for milder marmalade, omit)

-pinch salt & pepper


-1 pound salmon filets

-1 Tablespoon brown sugar (I like dark brown again, but light is fine)

-1 teaspoon child powder

-1/2 teaspoon coarse salt

-pinch or ground black pepper to taste

-1 Tablespoon finely chopped fresh Cilantro


1.    Whisk together in a medium sauce pan the orange juice, vinegar, brown sugar and  two Tablespoons of water, over medium high heat, just until the sugar dissolves, about 2-3 minutes.  Add the pineapple red onion and jalapeño.  Bring to a slow boil, then reduce heat to a simmer, stirring frequently, until mixture thickens, about 20 minutes or so.  Season with some salt and pepper as desired and let cool.

2.     Preheat oven to 400 degrees.  Place parchment paper in the bottom of a baking sheet.

3.     In a small bowl, mix together the brown sugar, chili powder, salt and pepper.

4.     Place salmon filets on the baking sheet lined with parchment.  Top each filet with the spice mixture.  Bake for 10 minutes once your oven is fully heated.

5.     When the salmon is done, serve, topped with marmalade and garnish with the finely  chopped Cilantro.  I like to prepare steamed fresh corn in the summer or any fresh vegetables.  In the winter mashed potatoes are a good accompaniment along with your favorite winter vegetable.  Your favorite fresh bread or my Michigan Toast  from my book is nice as well…It’s a Great Day 🍽

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