Expand your skillet recipe repertoire with this delicious (and simple) Barbecue Salmon with Zucchini and Quinoa.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sweet Honey Barbecue Sauce
1 Tbsp. A.1. Original Sauce
4 skinless salmon fillet s (1 lb.)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 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
Add To Shopping List
Let's Make It
Mix barbecue sauce and A.1. Reserve 2 Tbsp. for later use. Brush fish with half the remaining barbecue sauce mixture; place, sauce sides down, in large nonstick skillet. Cook on medium-high heat 2 min., turning and brushing with remaining sauce after 1 min. Remove from skillet; cover to keep warm.
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.
Simmer, covered, 7 min. or until quinoa is tender and fish flakes easily with fork. Remove from heat. Brush fish with reserved sauce. Let stand, covered, 5 min. Top with onions.
Prepare using your favorite variety of KRAFT or THICK 'N SPICY Barbecue Sauce and/or A.1. Sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.