Paleo Tangy Peach BBQ Sauce

Ingredients

6 peaches, peeled and sliced
1 (398 ml) can of organic tomato sauce
1 tbsp coconut aminos
3 tsp chili powder
3 tbsp honey or maple syrup
1 tbsp mustard (this brand is my favourite)
1-2 tbsp apple cider vinegar
1 small onion, chopped

Directions:
Place all ingredients in a saucepan and bring to a boil over medium heat. Turn down to low heat and simmer for 1 hour. Blend with a hand blender in the pot or transfer to a blender for a smoother sauce.

Makes 7 cups of sauce. Use within a few days or freeze.

This is amazing on pulled pork.

Plank Salmon with Maple Peach Salsa

Ingredients:

Salsa:
4-5 peaches, chopped
1 Tbsp Maple syrup
1 Tbsp fresh squeezed lemon juice
1 green onion, chopped
3 tbsp, chopped fresh basil

Salmon:
4 small salmon fillets or 1 large
1 Cedar Plank-soaked for 4 hours or more

Directions:

1. Combine salsa ingredients together and set aside.

2. Place salmon fillet on plank. Scoop half of the salsa on top of the salmon. Grill on medium heat with lid closed for 15 minutes or until salmon begins to flake and fish is opaque or until internal temperature reaches 158 degrees F or 70 degrees C. Check occasionally to be sure the plank does not burn excessively. Spray with water if there are flare ups.

3. Remove salmon from grill and serve with reserved salsa and garnish with basil leaves if desired.


Serve with Grilled Zucchini if desired.

Marinated Grilled Zucchini

2-3 medium-sized zucchini, sliced into spears
1/4 cup olive oil
3-4 garlic cloves, crushed
1 tsp basil
1 tsp oregano
salt & pepper, to taste (eliminate pepper for AIP)

Combine ingredients into a ziplock bag or shallow container. Marinate for at least 3 hours or overnight. Remove from marinade and grill for 5-7 minutes or until grill lines appear. Flip spears and continue to grill until zucchini is tender.

Serve with Plank Salmon if desired.