Barbecue Salmon With Zucchini And Quinoa Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, mix together the barbecue sauce, lemon juice, garlic powder, and salt.
• STEP 3.Place the salmon fillets in a shallow dish and pour the barbecue sauce mixture over them. Let them marinate for 15 minutes.
• STEP 4.Meanwhile, slice the zucchini into thin rounds and toss them with olive oil, salt, and pepper.
• STEP 5.Grill the salmon fillets for about 4-5 minutes per side, or until they are cooked through and flaky.
• STEP 6.While the salmon is grilling, place the zucchini rounds on the grill and cook for 2-3 minutes per side, or until they are tender and slightly charred.
• STEP 7.In a saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.
• STEP 8.Serve the grilled salmon on a bed of cooked quinoa, topped with the grilled zucchini rounds. Enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure even cooking of the salmon and zucchini.
• You can use your favorite brand of barbecue sauce for the marinade, or make your own homemade sauce.
• If you don't have a grill, you can also cook the salmon and zucchini in a grill pan or under the broiler.
• Feel free to add additional vegetables to the dish, such as bell peppers or cherry tomatoes, for extra flavor and color.

Storage and Serving

• Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon in the microwave or gently warm it in a skillet over low heat.
• Serve the leftovers on a bed of fresh greens for a quick and healthy salad.
• This dish is perfect for a summer cookout or a weeknight dinner. Serve it with a side of fresh salad or roasted vegetables for a complete meal.