Tuesday, October 21, 2008

Honey Dijon Salmon

Honey Dijon Salmon

1-1/2 teaspoons cornstarch
2-1/4 teaspoons melted butter
1 teaspoon Worcestershire sauce
2 Tablespoons honey
1 Tablespoon Dijon mustard
Dash white pepper
2 salmon fillets (4 oz each)
1/4 cup chopped walnuts (I keep out)
1/2 lb fresh asparagus, trimmed (I keep out)

Servings: 2

In a small bowl, combine cornstarch, butter, and Worcestershire sauce until smooth. Stir in honey, mustard, and pepper.

Place each salmon fillet on a double thickness of heavy-duty foil. Drizzle with honey mixture and sprinkle with walnuts (if you use them). Place asparagus around salmon (If you use them). Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 mins or until fish flakes easily with a fork.

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