Nutritional Information Calories: 401 Fat: 17.2g Protein: 37.2 Carbohydrates: 24.8g Fiber: 2.6g Cholesterol: 111mg. Iron: 2.2mg Sodium: 591mg. Calcium: 79mg. Servings: Serves 4 Time To Cook: Marinade time prior = 1 hour remaining time = 25 Minutes Salmon Steaks With Grilled Vegetables Ingredients 2 large red Bermuda onions, about 16 ounces 1/4 cup Honeycup brand mustard 3 tablespoons low-sodium soy sauce 3 tablespoons lemon juice 3 tablespoons brown sugar 1 teaspoon vegetable oil 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 1/8 teaspoon salt 4 small zucchini squash , each cut lengthwise into 1/4-inch-thick slices, about 16 ounces 4 salmon steaks, 6 ounces each, about 1 inch thick Cooking spray of your choice Directions   Peel onions, 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.