Wednesday, November 20, 2013

What's For Dinner: Dairy Free Soy Free Sweet BBQ Salmon, Fried Potatoes, Zucchinin, and Squash








UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.


I had some homemade sweet BBQ sauce leftover from making wings a few days ago. So I thought it might make a good glaze for salmon.

Ingredients:




Salmon
Potatoes
Kosher Salt
Pepper
Paprika
Coconut Oil
Zucchini
Squash
Season All
Olive Oil
Leftover Sweet BBQ Sauce (if you need to make some here are the directions):

For The Sweet Sauce:
1 Cup Ketchup (I use Hunts Natural)
2 - 3 Tablespoons Worcestershire Sauce (I use Bi-Lo Brand)
1 Cup Brown Sugar

Mix together all ingredients in bowl, set to the side.

Directions:

For The Potatoes:

In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.






In a large nonstick skillet over medium-high heat, melt the coconut oil with 1 tablespoon EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes.






For The Salmon:

Take your fresh or thawed salmon and put in a baking dish, cover bottom of baking dish in olive oil. Cover salmon in sweet bbq sauce. Then bake at 425 for 20 minutes.









For The Zucchini & Squash:

Wash & chop yellow squash & zucchini. Then saute them in some olive oil & season all. Cook for about 10 minutes over medium heat.






*If you use a glass baking dish read all care instructions, and never broil food in them or place on cold surface out of hot oven.

You can also find me on Pintrest @DairySoyFreeMom