1/4 c. honey 2 Tbsp. Dijon-style mustard 1 Tbsp. melted butter 2 tsp. Worcestershire sauce salt and pepper, to taste 4 Alaska Salmon steaks or fillets (4 to 6-oz.each), fresh, frozen or thawed 1 lb. fresh asparagus spears 1/3 c. chopped walnuts
What to do:
1. Preheat oven to 400°F. Line a 13x9x2-in. baking pan with Reynolds Wrap® aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside. 2. Rinse any ice glaze from frozen Alaska 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. 3. Roast 26 to 30 min. for frozen salmon or 20 to 22 min. for fresh/thawed fish. Cook just until fish is opaque throughout. 4. Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.
