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Honey-Dijon Alaska Salmon

Posted by on Sep. 23, 2012 at 2:25 PM
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Honey-Dijon Alaska Salmon from the Reynolds site! 

4

sheets (12x18-inches each) Reynolds Wrap® Non-Stick 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

Alaska salmon steaks or fillets (4 to 6 oz. each), 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.

CENTER one-fourth of asparagus on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Top with Alaska salmon steaks/fillets; drizzle with reserved 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./span

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories   573
grams fat   29
milligrams cholesterol   164
milligrams sodium   369
grams carbohydrates   28
grams protein   51
by on Sep. 23, 2012 at 2:25 PM
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