Salmon Saute with Fresh Vegetables

Two 6 to 8 oz Alaska salmon steaks, thawed if necessary
Salt and pepper
Vegetable oil
2 tbs chopped green onions
1/4 tsp each salt and grated ginger root
3/4 cup each diagonally sliced asparagus or zucchini and sliced mushrooms
2 tbs water
1/2 tsp grated lemon peel
Lemon slices

Season salmon with salt and pepper. Saute in 2 tbs hot oil until browned on both sides; allow 10 minutes cooking time per inch of thickness of salmon. Remove to serving plate and keep warm. Saute green onion, salt and ginger root in 1 tbs oil 30 seconds. Add asparagus, mushrooms, water and lemon peel; cover and simmer 2 minutes or until vegetables are crisp-tender. Remove to serving plate with slotted spoon. Garnish with lemon slices.

Makes 2 servings

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Cajun Country -- New Iberia, Louisiana