HONEY BBQ BAKED SALMON BOWLS

INGREDIENTS

  • For the BBQ Salmon:
  • 10-12 ounces of salmon fillet (around 2-3 small fillets)
  • 1/2 cup gluten free BBQ sauce (lowest in sugar is best)
  • 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 the Bowls:
  • 1 cup uncooked Quinoa. You can use leftover cooked quinoa or grain of choice. (see notes for paleo option)
  • 2 c water or broth
  • pinch of sea salt
  • 1 tbsp olive oil
  • 2 zucchini (spiralized)
  • 1 bunch cilantro
  • Lemon
  • 1/4 c pepitas (pumpkin seeds)
  • 2 -3 tsp (or more) Red pepper flakes
  • 1 Avocado
  • Extra BBQ sauce

INSTRUCTIONS

FOR THE BAKED SALMON

  1. preheat oven 400F. Line a baking sheet with foil. Set aside.
  2. In a small bowl, Mix BBQ sauce and remaining ingredients/spices.
  3. Spread 2 tbsp on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon
  4. Bake 10-12 minutes. Broil 1-2 minutes until BBQ sauce browns on edge of salmon. be sure not to overcook so check at 8 minutes first . Add pinch of salt over salmon after cooked.
  5. Cut or break up salmon with fork.
  6. For the bowl prep
  7. Cook quinoa according to instructions (on stove or rice maker) with 2 cup broth or water and oil mixed in. Cook until fluffy. Set aside. You can also use leftover cooked quinoa or gluten free grain to save on time. 
  8. Julienne slice or spiralize your zucchini. Press extra napkin or towel on zucchini to remove excess water.
  9. Next prepare Each Bowl/Meal prep
  10. 1/3 c Quinoa cooked (for paleo option, use cauliflower rice )
  11. 3 ounces salmon
  12. 3 -4 Avocado slices
  13. 1 cup zoodles
  14. Add red pepper, extra BBQ sauce on top
  15. hand full of Cilantro, squeeze of lemon, 1 -2 tbso pumpkin seeds
  16. Makes about 3-4 bowls for meal prep.
  17. Spiralize zucchini before or slice if making night before, add dash of lemon to zucchini to stay fresh.
  18. You will have enough Quinoa for 4-5 people. Store extra quinoa in fridge for later usage.


Recipe source: cottercrunch

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