Ingredients:

2 large carrots
2 medium yellow summer squash
2 medium zucchini
3 Tbs butter
2 Tbs fresh snipped parsley
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp ground black pepper
4 skinless salmon fillets

Methods:

1.)Peel carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using Julienne Peeler, avoiding seeds, to measure 4 cups vegetables.

2.) In Small Micro-Cooker, microwave butter on HIGH 30 seconds or until melted. Stir in parsley snipped with Kitchen Shears, garlic pressed with Garlic Press, salt and black pepper. Reserve 1 Tbs butter mixture. Using Pastry Brush, brush salmon fillets with remaining butter mixture.

3.) Heat Professional Grill Pan over medium heat 5 minutes. Add vegetables and reserved 1 Tbs butter mixture toss to coat using Bamboo Spatulas. Cook and stir 2 minutes or until vegetable are crisp-tender remove from pan and keep warm.

4.)Return pan to heat. Increase heat to medium-high. Place salmon in pan cook 3 minutes.Turn with Nylon Turner cook 3-4 minutes or until salmon flakes easily with fork.Serve over vegetables.

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