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Mustard Chili Salmon With Asparagus Leek Braise

vegetables, salmon

4 salmon fillets
1/3 cup light mayonnaise
2 tablespoons Dijon Mustard
1 tablespoon liquid honey
1 teaspoon (each) grainy mustard and water
1/2 teaspoon chili powder
pinch cayenne pepper
1 teaspoon lemon juice
----Asparagus Leek Braise----
1 leek.
1 pound asparagus
1 tablespoon butter
2/3 cup vegetable stock
2 teaspoons chopped fresh dill; if desired

Place fillets on foil-lined baking sheet. Whisk together mayonnaise, Dijon, honey, grainy mustard, water, chili powder and cayenne. Remove 1/4 cup for sauce and stir in lemon juice; set aside. Brush remaining mixture over salmon. Bake in 425°F oven for 12 minutes or until fish flakes easily when tested with fork. Serve with reserved sauce. Asparagus Leek Braise: Thickly slice white and light green part of leek. Trim and cut asparagus into 2-inch lengths. In skillet, heat over medium heat; cook leek for 2 minutes, stirring often. Add vegetable stock; cover and cook for 8 minutes or until tender. Add asparagus; cook, covered, over medium heat for about 6 minutes or until tender. Serve sprinkled with fresh dill, if desired. Serve with couscous.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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