1. Peel onions, leaving root intact; cut each onion into 8 wedges. 2. Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture. 3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour. 4. Place a grill pan coated with cooking spray over medium heat until hot. Place zucchini on pan; grill 2 minutes on each side or until tender. Remove zucchini; keep warm. Place onions on pan; grill 3 minutes on each side or until tender. Remove onions; keep warm. Place salmon on pan; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Drizzle salmon and vegetables with reserved mustard mixture. Yield: 4 servings (serving size: 1 salmon steak, 4 onion wedges, and one-fourth zucchini slices). Calories 401 (39% from fat); fat 17.2g (sat 2.8g, mono 8.2g, poly 4g); protein 37.2g; carbohydrate 24.8g; fiber 2.6g; cholesterol 111mg; iron 2.2mg; sodium 591mg; calcium 79mg. WW-9 points. Recipe by: Cooking Light, Jan/Feb 1998 Posted to MC-Recipe Digest V1 #1053 by Gail Shermeyer <4paws@netrax.net> on Jan 25, 1998