Recipe - Lemon-Peppered Salmon And Vegetables

2 tablespoon Fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoon Vegetable oil
One half teaspoon Coarsely ground pepper
2 Cloves garlic, minced
1 One half cup Sliced yellow squash
2 Salmon fillets, (4ounce)
(One half inch thick)
1 md Leek, (One half pound)
4 Fresh broccoli spears
Lemon wedges, (optional)

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 foillined 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 One half 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 MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.