| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Dutch |
Fish and, Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Vegetable oil |
| 1/2 |
ts |
Coarsely ground pepper |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
c |
Sliced yellow squash |
| 2 |
|
Salmon fillets, (4-ounce) (1/2 inch thick) |
| 1 |
md |
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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