Lemon-peppered salmon and vegetables

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Vegetable oil
½ teaspoon Coarsely ground pepper
2 Cloves garlic, minced
1½ cup Sliced yellow squash
2 Salmon fillets, (4-ounce) (1/2 inch thick)
1 medium Leek, (1/2 pound)
4 Fresh broccoli spears
Lemon wedges, (optional)

Directions

Combine first 5 ingredients; stir well. Toss 1 tablespoon mustard mixture with squash; set aside. Spread remaining mustard mixture over salmon; set aside.

Remove roots, outer leaves, and tops from leek, leaving 6 inches of leek.

Cut leek in half lengthwise. Arrange leek halves in foil-lined steamer over boiling water in a Dutch oven. Cover and steam 4 minutes. Add broccoli to steamer; cover and steam 2 minutes. Arrange squash over broccoli; place salmon over vegetables. Cover and steam an additional 5 minutes or until fish flakes easily when tested with a fork. (Add boiling water to pan if needed.) Yield: 2 servings (serving size: 3 ounces fish, 2 broccoli spears, 1 leek half, and ½ cup squash).

Per serving: 339 Calories; 12g Fat (30% calories from fat); 42g Protein; 21g Carbohydrate; 88mg Cholesterol; 266mg Sodium Serving Ideas : Serve with lemon wedges, if desired.

Recipe by: Cooking Light, Oct 1993, page 126 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.

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