Honey-Dijon
Alaska Salmon
Serves 4
4 (12 x 18-inches each) sheets aluminium foil
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 (4 to 6-ounce) Alaska salmon steaks or fillets, 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.
Centre one-fourth of asparagus on each sheet of Reynolds
Wrap Everyday Heavy Duty Aluminium Foil. Top with Alaska
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.
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