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Lemon-Peppered Salmon and Vegetables



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Lemon-Peppered Salmon and Vegetables

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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 1/2 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.

Ingredients:

2 tb Fresh lemon juice
1 tb Dijon mustard
2 ts Vegetable oil
1/2 ts Coarsely ground pepper
2 Cloves garlic, minced
1 1/2 c Sliced yellow squash
2 Salmon fillets, (4-ounce)
-(1/2 inch thick)
1 md Leek, (1/2 pound)
4 Fresh broccoli spears
Lemon wedges, (optional)

Serves:

2 Servings

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