| 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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