Baked Maple Balsamic Salmon with Zucchini Lemon Salad and Moroccan Rice

Ingredients

• Four 6oz. salmon filets , fairly square in shape, skin on or off, patted dry
• 2 T light olive oil
• 2 cloves of garlic, chopped finely
• ¼ C good balsamic vinegar
• ¼ C maple syrup (the fake makes a better dish but you can use real syrup)
• 1 t kosher salt
• ½ t black cracked pepper
• 1 large yellow squash cut into large long cubes, about the size of huge steak fries
• 1 ½ large zucchini squash cut the same way. You should end up with about 3 ½ C of squash
• 2/3 C white wine vinegar
• Zest of 1 lemon
• 2 t fresh squeezed lemon juice
• 2 t finely chopped fresh rosemary leaves
• 1 t +/- hot chili flakes
• ½ t ground coriander powder
• ½ t kosher salt
• ¼ t black pepper
• 1 C good quality jasmine rice
• 2 C water
• ½ t white pepper (black is fine, too. It’s just a little stronger.)
• 2 t Moroccan seasoning blend
• 2 T unsalted butter
• 1 t lemon juice
• 1 T heavy cream