posted by Pat T 04-13-100 8:48 AM
Honey-Dijon Salmon
4 sheets (12x18 inches each) aluminum foil
1/4 cup honey
2 Tblsp. Dijon-style mustard
1-1/2 Tblsp. melted butter or margarine
2 tsp. Worcestershire sauce
1 Tblsp. cornstarch
1/8 tsp. white pepper
1 lb. 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 degrees 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 foil. Top with salmon steaks or fillets; drizzle with reserved 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 or grill 9 to 11 minutes in a covered grill.
Makes 4 servings.
The Wichita Eagle--04/05/00