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| 2 gross | Red onions; about 1 pound |
| 1/4 Tasse | Honey mustard |
| 3 Esslöffel | soy sauce Low-sodium |
| 3 Esslöffel | lemon juice |
| 3 Esslöffel | brown sugar |
| 1 Teelöffel | vegetable oil |
| 1/2 Teelöffel | red pepper ground |
| 1/2 Teelöffel | black pepper |
| 1/8 Teelöffel | salt |
| 4 klein | Zucchini; each cut lengthwise into 1/4-inch thick slices about 1 pound |
| 4 | Salmon steaks; 6 ounces each, 1 inch thick |
| | Cooking spray |
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1. Peel onions, leaving root intact; cut each onion into 8 wedges.
2. Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture.
3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour.
4. 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.
one-fourth zucchini slices).
Calories 401 (39% from fat); fat 17.2g (sat 2.8g, mono 8.2g, poly 4g); protein 37.2g; carbohydrate 24.8g; fiber 2.6g; cholesterol 111mg; iron 2.2mg; sodium 591mg; calcium 79mg.
Ww-9 points.
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