Honey Dijon Alaska Salmon
PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
1/4 cup honey
2 Tablespoons Dijon-style mustard
1 Tablespoon melted butter
2 teaspoons Worcestershire sauce
Salt and pepper, to taste
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed
1 pound fresh asparagus spears
1/3 cup chopped walnuts
Preheat oven to 400°F. Line a 13x9x2-inch baking pan with aluminum foil.
Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan.
Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.