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

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