| 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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