BBQ Salmon & Quinoa Bowl - Celiac Disease
Feb 23 2012

BBQ Salmon & Quinoa Bowl

It has been a long time since we have made salmon at home, so when it was on sale this week at the grocery store, I picked some up.  I usually make salmon using a sweet Thai chile sauce, but really wanted BBQ last night, so I decided that would be the sauce of choice. 

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Guy Fieri has a new line of BBQ sauces out now.  We sampled them back in August of 2011 and really liked them.  I ended up using the Kansas City BBQ Sauce – Smoky & Sweet for the salmon. 

BBQ Salmon & Quinoa Bowl

  • Cooked quinoa (cook 1 cup quinoa in 2 cups of liquid.  I like to use lite coconut milk)
  • Salmon filets
  • BBQ Sauce (I used Guy Fieri, but any gluten-free sauce will work)
  • Sea salt
  • Pepper

1.  Preheat oven to 400 degrees.

2.  Season salmon with sea salt & pepper & pour roughly 1 TBSP on per piece of fish.

3.  Bake for 12-14 minutes or fish flakes easily.  Broil for 1-2 minutes on high to finish off the top.

4.  Enjoy!

I also added some sauteed asparagus to my bowl.  I love how the bowl came together with the quinoa as the base, then the asparagus and finally the salmon.  The BBQ sauce was a really nice compliment to the salmon and the light coconut flavor of the quinoa.  I used Trader Joe’s new organic tricolor quinoa and love how pretty it is!

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How do you make your salmon?

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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