Mustard

4 Servings
Salmon Seafood
Lemon Zest Snap Peas Weight Watchers Seafood Salmon

1 pound baby red atoes halved or quartered if large
1/4 cup fat-free onnaise
1 tablespoon coarse-grained on mustard
1/2 teaspoon t
1/2 small English (seedless) umber diced
1 cup sugar p peas strings removed
2 tablespoons chopped onion
2 tablespoons unseasoned e vinegar
6 inch thick
1 1/2 teaspoons ve oil
1/2 teaspoon grated on zest

1. Put the potatoes in a medium saucepan and add enough water to cover; bring to boil over medium-high heat. Reduce the heat and simmer, covered, until tender, about 8 minutes; drain. 2. Meanwhile, spray the rack of a broiler pan with olive oil nonstick spray and preheat the broiler. 3. Combine the mayonnaise, mustard, and 1/8 teaspoon of the salt in a small bowl; set aside. Combine the cucumber, snap peas, onion, vinegar, and 1/8 teaspoon of salt in a serving bowl; set aside. 4. Place the salmon steaks on the broiler rack and broil 5 inches from the heat 4 minutes. Turn and broil 2 minutes longer. Spread the mustard mixture evenly over 4 of the steaks. Broil until the salmon is just opaque in the center and the topping is lightly browned, about 2 minutes longer. Put the 2 plain salmon stakes on a plate; cover tightly and refrigerate up to 2 days to use for the Chunky Salmon Salad. 5. Toss together the potatoes, oil, lemon zest, and the remaining 1/4 teaspoon salt. Serve the salmon with the potatoes and snap pea salad.


VIEW THE RECEIPT