Name: Salmon with Grilled Vegetables
Ingredients: 2 lg Red onions; about 1 pound; 1/4 c Honey mustard; 3 tb Low-sodium soy sauce; 3 tb Lemon juice; 3 tb Brown sugar; 1 ts Vegetable oil; 1/2 ts Ground red pepper; 1/2 ts Black pepper; 1/8 ts Salt; 4 sm Zucchini; each cut lengthwise into 1/4-inch thick slices about 1 pound; 4 Salmon steaks; 6 ounces each, 1 inch thick; Cooking spray

Though true grace has various degrees, and there are some that are but babes in Christ, in whom the exercise of the inclination and will, towards divine and heavenly things, is comparatively weak; yet everyone that has the power of godliness in his heart, has his inclinations and heart exercised towards God and divine things, with such strength and vigor that these holy exercises do prevail in him above all carnal or natural affections, and are effectual to overcome them: for every true disciple of Christ "loves Him above father or mother, wife and children, brethren and sisters, houses and lands: yea, than his own life."

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish, Main dishes	4	Servings

INGREDIENTS

2	lg	Red onions; about 1 pound
1/4	c	Honey mustard
3	tb	Low-sodium soy sauce
3	tb	Lemon juice
3	tb	Brown sugar
1	ts	Vegetable oil
1/2	ts	Ground red pepper
1/2	ts	Black pepper
1/8	ts	Salt
4	sm	Zucchini; each cut lengthwise into 1/4-inch thick slices about 1 pound
4		Salmon steaks; 6 ounces each, 1 inch thick
		Cooking spray

INSTRUCTIONS

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 1/4 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@netrax.net> on
Jan 25, 1998

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