Title: Salmon with Grilled Vegetables
Categories: Fish, Main dishes
Yield: 4 Servings

2 lg Red onions; about 1 pound
1/4 c Honey mustard
3 tb Low-sodium soy sauce
3 tb Lemon juice
3 tb Brown sugar
1 ts Vegetable oil
1/2 ts Ground red pepper
1/2 ts Black pepper
1/8 ts Salt
4 sm Zucchini; each cut
-lengthwise into 1/4-inch
-thick slices about 1 pound
4 Salmon steaks; 6 ounces
-each, 1 inch thick
Cooking spray

1. Peel onions, leaving root intact; cut each onion into 8 wedges.

2. Combine mustard and next 7 ingredients (mustard through salt) in a small
bowl; reserve 1/4 cup mustard mixture.

3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle with
remaining mustard mixture; cover and marinate in refrigerator 1 hour.

4. Place a grill pan coated with cooking spray over medium heat until hot.
Place zucchini on pan; grill 2 minutes on each side or until tender. Remove
zucchini; keep warm. Place onions on pan; grill 3 minutes on each side or
until tender. Remove onions; keep warm. Place salmon on pan; grill 5
minutes on each side or until fish flakes easily when tested with a fork.
Drizzle salmon and vegetables with reserved mustard mixture.

Yield: 4 servings (serving size: 1 salmon steak, 4 onion wedges, and
one-fourth zucchini slices).

Calories 401 (39% from fat); fat 17.2g (sat 2.8g, mono 8.2g, poly 4g);
protein 37.2g; carbohydrate 24.8g; fiber 2.6g; cholesterol 111mg; iron
2.2mg; sodium 591mg; calcium 79mg.

WW-9 points.

Recipe by: Cooking Light, Jan/Feb 1998

Posted to MC-Recipe Digest V1 #1053 by Gail Shermeyer <4paws@netrax.net> on
Jan 25, 1998