For an extra-special effect, steam and marinate the vegetables separately and arrange them separately around the salmon. –Spruce Point Inn, Boothbay Harbor, Maine
Thinly slice celery, carrots, and zucchini on the diagonal. Steam celery, carrots, zucchini, and broccoli 3 minutes or until crisp-tender. Place in a 3-quart casserole dish. Combine garlic, oil, onion, vinegar, lemon juice, honey, dill weed, mustard, and salt in screwtop jar. Shake well. Pour over vegetables; refrigerate at least 1 hour or overnight. Drain and bone salmon and place on crisp salad greens in center of platter Arrange marinated vegetables and tomato pieces around salmon and pour any remaining dressing over it.