Lemon-peppered salmon and vegetables
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Dijon mustard |
| 2 | teaspoons | Vegetable oil |
| ½ | teaspoon | Coarsely ground pepper |
| 2 | Cloves garlic, minced | |
| 1½ | cup | Sliced yellow squash |
| 2 | Salmon fillets, (4-ounce) (1/2 inch thick) | |
| 1 | medium | Leek, (1/2 pound) |
| 4 | Fresh broccoli spears | |
| Lemon wedges, (optional) | ||
Directions
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 foil-lined 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 ½ 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 MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.