HoneyDijon Salmon
4 sheets aluminum foil, (12x18-inches each)
1/4 cup honey
2 tablespoons Dijon-style mustard
1 1/2 tablespoons melted butter or margarine
2 teaspoons Worcestershire Sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 pound fresh or frozen asparagus spears
4 salmon steaks or fillets, (4 to 6-oz. each), thawed if necessary
1/3 cup chopped walnuts
PREHEAT oven to 450°F or grill to medium-high. Blend honey, mustard,
butter, Worcestershire sauce, cornstarch and pepper; set aside.
CENTER one-fourth of asparagus on each sheet of Heavy Duty Aluminum Foil. Top with salmon steaks/ fillets; drizzle with honey-mustard sauce. Sprinkle with walnuts.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 17 to 23 minutes on a cookie sheet in oven OR
GRILL 9 to 11 minutes in covered grill.
Makes 4 servings.