Ingredients:
2 (6 ounce) salmon steaks
1 medium zucchini
1 medium yellow squash
1 carrots, scraped
1/2 red peppers
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
2 cups torn fresh spinach
2 cups torn bibb lettuce
1 tomatoes, cut into wedges
1 small avocados, peeled and sliced
lemon twists
fresh parsley sprigs
3/4 cup lemon juice
1/2 cup vegetable oil
1 teaspoon chopped fresh parsley
1/4 teaspoon minced garlic
1 1/2 tablespoons sugar
3/4 teaspoon paprika
3/4 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
Directions:
Place salmon steaks in a shallow 1-quart dish; pour 1/4 cup dressing over steaks.
Cover and refrigerate 1 hour, turning once.
Cut zucchini and next 3 ingredients into thin strips; combine with cilantro and 1/4 cup dressing, tossing gently.
Set aside.
Remove steaks from marinade; place on lightly greased rack of a broiler pan.
Broil 4 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until fish flakes easily.
Cool slightly.
Arrange salad greens and marinated vegetables on serving plates.
Top with salmon steaks, tomato wedges, and avocado slices.
Garnish, if desired, and serve with remaining dressing.
Yield: 2 servings Lemon and Herb Dressing: Combine all ingredients in a jar; cover tightly, and shake vigorously.
Yield: 1 1/3 cups.
Servings: 2
Time preparation: 75 min.
Time total: 87 min.