| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Dutch | Fish and, Seafood | 2 | Servings |
INGREDIENTS
| 2 | T | Fresh lemon juice |
| 1 | T | Dijon mustard |
| 2 | t | Vegetable oil |
| 1/2 | t | Coarsely ground pepper |
| 2 | Cloves garlic, minced | |
| 1 1/2 | c | Sliced yellow squash |
| 2 | Salmon fillets, 4-ounce | |
| 1/2 inch thick | ||
| 1 | Leek, 1/2 pound | |
| 4 | Fresh broccoli spears | |
| Lemon wedges, optional |
INSTRUCTIONS
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 1/2 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@digex.net on Jan 28, 1997.
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