Title: Lemon-Peppered Salmon and Vegetables
Categories: Fish Fruit Salmon
Yield: 2 Servings

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)

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).

Recipe By : Cooking Light, Oct 1993, page 126

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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