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Ingredientes
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Dijon mustard
- 2 tsp Vegetable oil
- 1/2 tsp Coarsely grnd pepper
- 2 x Cloves garlic, chopped
- 1 1/2 c. Sliced yellow squash
- 2 x Salmon fillets, (4-oz) (1/2 inch thick)
- 1 med Leek, (1/2 lb.)
- 4 x Fresh broccoli spears Lemon wedges, (optional)
Direcciones
- Combine first 5 ingredients; stir well. Toss 1 Tbsp. mustard mix with squash; set aside. Spread remaining mustard mix 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 min. Add in broccoli to steamer; cover and steam 2 min. Arrange squash over broccoli; place salmon over vegetables. Cover and steam an additional 5 min or possibly till fish flakes easily when tested with a fork. (Add in boiling water to pan if needed.)
- Yield: 2 servings (serving size: 3 ounces fish, 2 broccoli spears, 1 leek half, and 1/2 c. squash).
- Serving Ideas : Serve with lemon wedges, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1051g | |
| Recipe makes 2 servings | |
| Calories 732 | |
| Calories from Fat 306 | 42% |
| Total Fat 34.3g | 43% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.12g | |
| Cholesterol 109mg | 36% |
| Sodium 449mg | 19% |
| Potassium 3322mg | 95% |
| Total Carbs 55.06g | 15% |
| Dietary Fiber 20.7g | 69% |
| Sugars 14.89g | 10% |
| Protein 62.95g | 101% |
