| 2 6 oz | Salmon steaks |
| 1 cup | Lemon & Herb Dressing (recipe to follow) |
| 1 | Medium zucchini |
| 1 | Medium yellow squash |
| 1 | Carrot, scraped |
| 1/2 | Red pepper |
| 1 tbsp | Chopped fresh cilantro or parsley |
| 2 cups | Torn fresh spinach |
| 2 cups | Torn Bib lettuce |
| 1 | Tomato, cut into wedges |
| 1 | Small avocado, peeled and sliced |
| | Garnishes: Lemon twists, fresh parsley sprigs |
| | Lemon & Herb Dressing: |
| 3/4 cup | Lemon juice |
| 1/2 cup | Vegetable oil |
| 1 tsp | Chopped fresh parsley |
| 1/4 tsp | Minced garlic |
| 1 1/2 tbsp | Sugar |
| 3/4 tsp | Paprika |
| 3/4 tsp | Dried basil |
| 1/2 tsp | Dried tarragon |
| 1/2 tsp | Seasoned salt |
| 1/8 tsp | Pepper |
Place salmon steaks in a shallow 1 qt 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) 5-6 minutes; turn and brush with marinade. Broil an additional 5-6 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