Barbecue Salmon with Zucchini and Quinoa Recipe

Name: Barbecue Salmon with Zucchini and Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings, 1/4 recipe (306 g) each
Ingredients: 1/4 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce , divided; 4 skinless salmon fillet s (1 lb./450 g); 1-1/2 cups 25%-less-sodium chicken broth; 3/4 cup quinoa , uncooked; 2 cloves garlic , minced; 1 zucchini , cut lengthwise into quarters, then crosswise into 1/2-inch-thick slices; 2 green onions , diagonally sliced

Ingredients

1/4 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce , divided
4 skinless salmon fillet s (1 lb./450 g)
1-1/2 cups 25%-less-sodium chicken broth
3/4 cup quinoa , uncooked
2 cloves garlic , minced
1 zucchini , cut lengthwise into quarters, then crosswise into 1/2-inch-thick slices
2 green onions , diagonally sliced

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings, 1/4 recipe (306 g) each

Instructions

1. Reserve 2 Tbsp. barbecue sauce for brushing onto cooked fish. Brush fish with half of the remaining barbecue sauce; place, sauce sides down, in large nonstick skillet. Cook on medium-high heat 2 min., turning and brushing with remaining 1 Tbsp. barbecue sauce after 1 min. Remove from skillet; cover to keep warm.
2. Add broth, quinoa and garlic to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 5 min. Stir in zucchini; top with fish.
3. Simmer, covered, 7 min. or until quinoa is tender and fish flakes easily with fork. Remove from heat. Brush fish with reserved barbecue sauce. Let stand, covered, 5 min. Top with onions.

Dinner