Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   fresh lemon juice
   1      tablespoon    Dijon mustard
   2      teaspoons     vegetable oil
     1/2  teaspoon      coarsely ground pepper
   2      cloves        garlic -- minced
   1 1/2  cups          sliced yellow squash
   2                    salmon fillets -- (4-ounce)
                        (1/2 inch thick)
   1      medium        leek -- (1/2 pound)
   4                    fresh broccoli spears
                        lemon wedges -- (optional)

Preparation:

Combine first 5 ingredients; stir well. Toss 1 tablespoon mustard mixture with squash; set aside. Spread remaining mustard mixture over salmon; set aside. Remove roots, outer leaves, and tops from leek, leaving 6 inches of leek. Cut leek in half lengthwise. Arrange leek halves in foil-lined steamer over boiling water in a Dutch oven. Cover and steam 4 minutes. Add broccoli to steamer; cover and steam 2 minutes. Arrange squash over broccoli; place salmon over vegetables. Cover and steam an additional 5 minutes or until fish flakes easily when tested with a fork. (Add boiling water to pan if needed.) Yield: 2 servings (serving size: 3 ounces fish, 2 broccoli spears, 1 leek half, and 1/2 cup squash).