Recipe - Salmon With Grilled Vegetables

2 lg Red onions; about 1 pound
One fourth cup Honey mustard
3 tablespoon Lowsodium soy sauce
3 tablespoon Lemon juice
3 tablespoon Brown sugar
1 teaspoon Vegetable oil
One half teaspoon Ground red pepper
One half teaspoon Black pepper
1/8 teaspoon Salt
4 small Zucchini; each cut
lengthwise into 1/4inch
thick slices about 1 pound
4 Salmon steaks; 6 ounces
each, 1 inch thick
Cooking spray

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 One fourth 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
onefourth 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.

WW9 points.

Recipe by: Cooking Light, Jan/Feb 1998

Posted to MCRecipe Digest V1 #1053 by Gail Shermeyer 4paws@netrax.net on
Jan 25, 1998