Firecracker Salmon & Grilled Zucchini

For dinner last night, Chris and I used our go-to recipe for salmon, Firecracker Salmon. I made one whole recipe of the sauce but only used enough for one salmon fillet, since that's all we were grilling up for the evening. We stored the rest in a mason jar for next time. We also pulled out some fresh zucchini from the garden to grill up and to use for some zucchini bread. We have zucchini coming out of our ears!

We marinated the salmon for an hour or two while I made the zucchini bread. I used this recipe, substituting fat free greek yogurt for half of the oil, 2 cups of whole wheat flour + 1 cup all-purpose flour, and 1 cup of ground flax seed instead of walnuts (although I would have used walnuts if we had them). Oh and I cut the sugar back to 2 cups... I still think it was a little too sweet though, so maybe next time I'll do 1.5 cups. 

For the zucchini side dish, I just cut the zucchini into chunks with some olive oil and salt-free veggie seasoning and we threw it on the grill in a foil packet. Overall it was a pretty easy, zucchini-filled dinner. :) We aren't big fish people but that marinade makes the salmon pretty delicious, and not fishy at all.