Honey Dijon Alaska Salmon

PREP TIME: 5 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 4

 

Ingredients:

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

Directions:

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.