Salmon With Grilled Vegetables

I learned early on that to be “set apart” is not a punishment; it is not an attempt on God’s part to deprive us or to condemn us to a cheerless, joyless lifestyle. It is a priceless privilege – it is a call to belong, to be cherished, to enter into an intimate love relationship with God Himself, much as a groom declares his intent to set his bride apart from all other women to be his beloved wife; to fit into the grand, eternal plan of our redeeming God for this universe; to experience the exquisite joys and purposes for which we were created; to be freed from all that destroys our true happiness.

Nancy Leigh DeMoss

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

INGREDIENTS

2		Red onions, about 1 pound
1/4	c	Honey mustard
3	T	Low-sodium soy sauce
3	T	Lemon juice
3	T	Brown sugar
1	t	Vegetable oil
1/2	t	Ground red pepper
1/2	t	Black pepper
1/8	t	Salt
4		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

Peel onions, leaving root intact; cut each onion into 8 wedges.
Combine mustard and next 7 ingredients (mustard through salt) in a
small bowl; reserve 1/4 cup mustard mixture. Place onion, zucchini,
and salmon in a large shallow dish. Drizzle with remaining mustard
mixture; cover and marinate in refrigerator 1 hour. 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

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 371 Calories From Fat: 146 Total Fat: 16.6g Cholesterol: 165.8mg Sodium: 783.6mg Potassium: 448.6mg Carbohydrates: 52.4g Fiber: 1.8g Sugar: 13.5g Protein: 6.3g