Salmon with grilled vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red onions; about 1 pound |
| ¼ | cup | Honey mustard |
| 3 | tablespoons | Low-sodium soy sauce |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Brown sugar |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Ground red pepper |
| ½ | teaspoon | Black pepper |
| ⅛ | teaspoon | Salt |
| 4 | smalls | Zucchini; each cut lengthwise into 1/4-inch thick slices about 1 pound |
| 4 | Salmon steaks; 6 ounces each, 1 inch thick | |
| Cooking spray | ||
Directions
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 ¼ 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@...> on Jan 25, 1998