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Title: Cooking Lite- Salmon with Grilled Vegetables
Categories: Fish Entree Salmon
Yield: 4 Servings

2lgRed onions
  About 1 pound
1/4cHoney mustard
3tbLow-sodium soy sauce
3tbLemon juice
3tbBrown sugar
1tsVegetable oil
1/2tsGround red pepper
1/2tsBlack pepper
1/8tsSalt
4smZucchini
  Cut lengthwise into
1/4 -inch
  Thick slices about 1 pound
4 Salmon steaks
6ozEach
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 1/4 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; k

Yield: 4 servings (serving size: 1 salmon steak, 4 onion wedges, and one-fourth 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.

WW-9 points.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Cooking Light, Jan/Feb 1998

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