Mustard-Glazed Salmon with Lemony Potatoes and Snap Pea Salad

PREP 5 MIN  COOK  15 MIN  SERVES 4

1 lb baby red potatoes halved or quartered if large
1/4 cup fat-free mayonnaise
1 Tbsp coarse-grained Dijon mustard
1/2 tsp salt
1/2 small English (seedless) cucumber, diced
1 cup sugar snap peas, strings removed
2 Tbsp chopped red onion
2 Tbsp unseasoned rice vinegar
4 (6-ounce) salmon steaks, 1-inch thick
1 1/2 tsp olive oil
1/2 tsp grated lemon 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 tsp of the salt in a small bowl; set aside.
Combine the cucumber, snap peas, onion, vinegar, and 1/8 tsp of the 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 the salmon steaks. Broil until the salmon is just opaque in the center and the topping is lightly browned, about 2 minutes longer.

5. Toss together the potatoes, oil, lemon zest, and the remaining 1/4 tsp salt. Serve the salmon with the potatoes and snap pea salad.

PER SERVING (1 SALMON STEAK, 3/4 CUP POTATOES, GENEROUS 1/2 CUP SALAD): 337 CAL, 11 G SAT FAT, 0 G TRANS FAT, 97 MG CHOL, 603 MG SOD, 25 G CARB, 4 G FIB, 33 G PROT, 59 MG CALC.
PointsPlus Value: 8


Time-Saver: Use 1/2 tsp lemon and pepper seasoning instead of the lemon zest and salt.


Simply delicious! 


Obviously by my picture you'll notice that my potatoes weren't just red potatoes; we opted for a small 2 lb. bag of small mixed potatoes. I baked the whole bag and just doubled the potato coating. This allows some left-overs and/or also allows our potato-lovers to take more potatoes for their meal (ah-hum... teenagers love carbs!). I also opted to use the 1/2 lemon and pepper seasoning mentioned in the time-saver tip - instead of the lemon zest and salt. 


I wasn't sure about the rice vinegar since I've never used this before - Read the back label and it's indicated that you can use this in salads too; so I decided "what the heck - might as well try it now". This actually turned out to be pretty good! Glad I did try it!


I also opted to double the snap pea salad; again so that I can have left-overs (tomorrow's lunch!) - and also because I wanted to use the entire cucumber. ;-)


Everyone enjoyed it! :-)