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| Honey-Dijon Alaska Salmon |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Makes 4 servings
4
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(4 - 6 oz, each) Alaska wild salmon steaks or fillets, thawed
if necessary |
| 4 sheets | (12x18”, each) heavy-duty aluminum foil |
| ¼ cup |
honey |
| 2 Tbsp. |
Dijon-style mustard |
| 1½ Tbsp. |
butter or margarine, melted |
| 2 tsp. |
Worcestershire sauce |
| 1 Tbsp. |
cornstarch |
| 1/8 tsp. |
white pepper |
| 1 lb. |
fresh or frozen asparagus spears |
| 1/3 cup | chopped walnuts |
- Preheat oven to 450ºF 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 Alaska salmon steaks/ fillets and 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 17-23 minutes on a cookie sheet in oven OR grill
9-11 minutes
in covered grill.
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and Coriander Couscous
