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    You are at:Home»Dairy-Free Recipes»Entrees»Honey Dijon Alaskan Salmon

    Honey Dijon Alaskan Salmon

    0
    By Alisa Fleming on October 9, 2007 Entrees
    Honey Dijon Alaskan Salmon
     
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    Reliving her Alaskan vacation, Sarah Smee shared this recipe in her brief salmon report, “Something fishy going on” on Kids Cuisine. Recipe from the Alaska Seafood Marketing Association
    Author: Alaska Seafood Marketing Association
    Ingredients
    • Non-stick aluminum foil
    • ¼ cup honey
    • 2 Tablespoons Dijon-style mustard
    • 1 Tablespoon melted (dairy-free margarine)
    • 2 teaspoons Worcestershire sauce
    • Salt and pepper to taste
    • 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
    • 1 pound fresh asparagus spears
    • ⅓ cup chopped walnuts
    Instructions
    1. Preheat oven to 400ºF.
    2. Line a 13×9×2-inch baking pan with non-stick foil with non-stick (dull) side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
    3. Rinse any ice glaze from frozen 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.
    4. Bake 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
    Notes
    For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.
    3.2.2708
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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