Title: Salmon with Grilled Vegetables
Categories: Fish Entree Bbq Salmon
Yield: 4 Servings

2	lg	Red onions
		About 1 pound
1/4	c	Honey mustard
3	tb	Low-sodium soy sauce
3	tb	Lemon juice
3	tb	Brown sugar
1	ts	Vegetable oil
1/2	ts	Ground red pepper
1/2	ts	Black pepper
1/8	ts	Salt
4	sm	Zucchini
		Cut lengthwise into
1/4		-inch
		Thick slices about 1 pound
4		Salmon steaks
6	oz	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 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; 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 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

From: Gail Shermeyer <4paws@netrax.Net>

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