nutritionfixation: Little Soya Gluten-Free Salmon with Zucchini

Little Soya Gluten-Free Salmon

Makes four servings.

Ingredients:

1 ½ lbs. of salmon (cut into four filets).

7 Little Soya Packets (56 mL.).

1/3 cup Coconut Nectar or brown sugar (You can buy evaporated Coconut Nectar as a lower calorie to sugar option at your local health food store).

1 lemon (juice).

½ Tbs. Garlic powder or Garlic Salt.

You may also need (optional):

Grill pan or grill.

A large Ziploc Bag.

Instructions:

In a medium size bowl add soy sauce, garlic powder, lemon juice, and coconut nectar. Wisk ingredients together. Place the salmon into the Ziploc bag. Pour marinade over the salmon and seal the bag. With your hands massage the marinade into the salmon. Marinate for about 10-30 minutes. For optimal results, marinate in the refrigerator for about 1-2 hour(s). Place salmon on the grill (medium flame). Cook on each side for 5-7 minutes, flip over and repeat on other side. Arrange on plate and enjoy!

Simple Grilled Zucchini

Ingredients:

2 medium size zucchini squash, sliced.

½ Tbs. Extra Virgin Olive Oil.

Salt and Pepper (to taste).

Instructions:

Using the grill pan or grill, place the zucchini slices neatly on grill. Cook on each size for about 1-2 minutes. While cooking, brush on olive oil. Flip over to cook the other side. Remove zucchini from the flame and arrange on plate. Add the salt and pepper. Enjoy!

Nutrition Facts for one serving of salmon (3oz).