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Lemon-peppered Salmon and Vegetables
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).
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