Salmon With Grilled Vegetables
| 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
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Nutrition (calculated from recipe ingredients)
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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