Ingredients
8 ounces salmon filets
2 teaspoons wine
1 teaspoon Worcestershire sauce
2 tablespoons honey
1 tablespoon Dijon mustard
3 tablespoons walnuts, chopped
½ pound asparagus
Preparation
Step 1- In a small bowl, combine wine and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.
Step 2- Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.
Yield: 2 servings
