BBQ Baked Salmon and Zucchini

Ingredients:

• 12 ounces of salmon fillet (around three to four fillets)

• 1/2 cup BBQ sauce (unsweetened or low sugar)

• 1/2 to 1 tbsp honey (adjust to your liking)

• 1 tbsp Apple Cider Vinegar

• 1/4 tsp black pepper

• 1 tsp minced Garlic (around 2 large cloves)

• kosher salt to taste (a pinch or so)

For rest of meal:

• 1-2 cups uncooked rice or quinoa (cooked using rice cooker or instapot!)

• 2 medium zucchini (spiralized) – See instructions for prep

• 1 small bunch cilantro, chopped

• Lemon or Lime wedges

• 1 Avocado, sliced (we like to blend ours with lime juice & cilantro!)

• Kosher Salt and Pepper to taste

Directions

1. Preheat oven 400F. Line a baking sheet with foil. Clean/wash your salmon fillet or individual fillets and place on the baking sheet. Set aside while you make the sauce.

2. In a small bowl, mix BBQ sauce and remaining ingredients/spices.

3. Spread 2 tbsp on each fillet

4. Place BBQ Salmon in the oven on center rack and bake 10-12 minutes until the salmon is almost completely cooked through at the thickest part. Be sure not to overcook so check at 8 minutes first. The cooking time will vary based on the thickness of your salmon fillets.

5. Broil 1-2 minutes until BBQ sauce caramelized on edge of salmon. Add pinch of salt over salmon after cooked.

6. Cut or break up salmon with fork.

Rest of Bowl:

1. Cook rice or quinoa in rice cooker or instant pot using a 1.5/1 ratio of water to grain.

2. Add lime juice & cilantro to rice after cooking and toss with a spoon

3. spiralize your zucchini. PREP TIP –> Sprinkle with sea salt and let zoodles sit in a colander to drain extra water. Remove and press the noodles dry with a towel to remove excess water.

4. Garnish with lime wedge and avocado slice.

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Recipe courtesy of https://www.cottercrunch.com/