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Honey-Dijon Alaska Salmon

4 (12 x 18-inches each) sheets aluminum 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 (4 to 6-ounce) Alaska salmon steaks or fillets, thawed if necessary
1/3 cup chopped walnuts

1. Preheat oven to 450°F (230°C) or grill to medium-high.
2. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.
3. Center one-fourth of asparagus on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with Alaska salmon steaks/ fillets; drizzle with honey-mustard sauce. Sprinkle with walnuts.
4. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. Bake 17 to 23 minutes on a cookie sheet in oven OR
6. Grill 9 to 11 minutes in covered grill.

Makes 4 servings.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.

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