September 18, 2017
Dinner, Main Dish, Fish,
Salmon, Vegetables, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy more
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"We really enjoyed this with white rice.
Recipe source: Cooking Light (September 2016) which I made minor changes to."
Place a rimmed baking sheet in oven and then preheat the oven to broil (high) but keep pan in oven as oven preheats.
In a micro-safe bowl combine the honey, mustard, vinegar, 3/4 teaspoon pepper and 1/4 teaspoon salt. Microwave on high for 2 minutes, stirring after one minute.
Remove pan from oven and coat it with cooking spray.
Arrange fillets, skin side down, on pan and broil for 6 minutes, brush with honey mixture; broil 2 minutes or until done and brush with more of the honey mixture.
While fish is cooking, heat the oil in a skillet over high heat. Add the zucchini and onions -- may need to cook in two batches--for 3-5 minutes and then add remaining salt and pepper and parsley to mixture, toss.
Serve zucchini with salmon.
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