Fishkiller
Contributor
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Salmon and vegetables
2 Tbsp. Fresh lemon juice
1 Tbsp. Dijon mustard
1 ½ tsp. Vegetable oil
½ tsp. pepper
2 cloves garlic, minced
1 ½ cups sliced yellow squash
2 4-ounce salmon filets ½ inch thick
1 medium leek
4 fresh broccoli spears
Lemon wedges
Combine first five ingredients, stir well. Toss 1 tbsp. mustard with squash, set aside.
Remove roots, outer leaves and top from leek, leaving 6 inches of leek. Cut leek in half-lengthwise. Arrange leek halves in foil-lined steamer over boiling water in Dutch oven. Cover and steam 4 minutes, add broccoli, place salmon over vegetables. Cover and steam an additional 5 minutes or until fish flakes easily when tested with fork, add water if needed. Serve with lemon wedges.
2 Tbsp. Fresh lemon juice
1 Tbsp. Dijon mustard
1 ½ tsp. Vegetable oil
½ tsp. pepper
2 cloves garlic, minced
1 ½ cups sliced yellow squash
2 4-ounce salmon filets ½ inch thick
1 medium leek
4 fresh broccoli spears
Lemon wedges
Combine first five ingredients, stir well. Toss 1 tbsp. mustard with squash, set aside.
Remove roots, outer leaves and top from leek, leaving 6 inches of leek. Cut leek in half-lengthwise. Arrange leek halves in foil-lined steamer over boiling water in Dutch oven. Cover and steam 4 minutes, add broccoli, place salmon over vegetables. Cover and steam an additional 5 minutes or until fish flakes easily when tested with fork, add water if needed. Serve with lemon wedges.
