| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Cooking Light Nov/Dec93 |
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Attributes:
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Healthy |
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Comments:
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Be sure not to cover steamer completely with foil or cooking will be drastically slowed down. Zucchini would be good instead of yellow squash. Try coarse mustard next time. |
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Serving Suggestions:
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Ingredients:
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2 tbs fresh lemon juice 1 tbs Dijon mustard 2 tsp vegetable oil 1/2 tsp coursely ground pepper 2 cloves garlic, minced 1 1/2 cups sliced yellow squash 1 medium leek 4 fresh broccoli spears 2 (4 oz) salmon fillets (1/2 inch thick) |
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Instructions:
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Combine first 5 ingredients; stir well. Toss 1 tbs 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; wash well. Arrange leeks in bottom of foil-lined steamer basket over boiling water. Cover an steam 4 minutes. Add broccoli to steamer; cover and steam 2 minutes. Arrange squash over broccoli; place salmon over vegetables. Cover and steam until fish is done, check after 7 minutes. |
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Related recipes:
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None |
2001-03-10