Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998


Recipe Summary

4 servings (serving size: 1 salmon steak, 4 onion wedges, and one-fourth zucchini slices)


Ingredient Checklist


Instructions Checklist
  • Peel onions, leaving root intact; cut each onion into 8 wedges.

  • Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture.

  • Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour.

  • 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.

Nutrition Facts

401 calories; calories from fat 39%; fat 17.2g; saturated fat 2.8g; mono fat 8.2g; poly fat 4g; protein 37.2g; carbohydrates 24.8g; fiber 2.6g; cholesterol 111mg; iron 2.2mg; sodium 591mg; calcium 79mg.