Honey-Dijon Salmon and Asparagus

This was AMAZING! And so easy anyone could do it. My only suggestion is to double the sauce and possibly grill with broccoli or snow peas and carrots. Asparagus cooks too fast for this and turned a little mushy. I think broccoli would hold up better and hold the sauce. The walnuts were an EXCELLENT finishing touch.

This didn't turn out too well and my husband told me not to waste salmon or asparagus in this way again. We did not like the asparagus having a fish taste and we have much better ways to prepare salmon.

This salmon was really good! The addition of the cornstarch into the marinade thickened as it cooked, leaving a nice thick glazing sauce on the salmon. I made some changes to the recipe. I substituted olive oil for the butter and omitted the asparagus and walnuts. I served the fish with salad greens and a mango salsa, Excellent! I will defanitley make this salmon again!

This recipe was fantastic! I first drizzeled a few spoonfuls of sauce, then sprinkled teh walnuts, then drizzled more sauce. I wrapped the filets in the foil with the sauce and let them sit for a few hours before I grilled them. The presentation was also beautiful! I will definelty make this again!

With the sauce, the salmon was delicious. I added a bit more honey than the recipe called for to ensure there would be a sweeter taste which worked out great. If I have the time the next time around, I will probably marinate the salmon in the sauce for a longer period of time. Again, the sauce was great! I would add the walnuts later on b/c came out overcooked. Everything was easy to prepare and make, and there was virtually no mess. This recipe will be a mainstay.

This recipe was delicious. It took longer to cook because I didn't separate the fillets and used a pound instead of the recommended 1/2 pound. I also wasn't sure about the aluminum foil so I wrapped the fish twice. I will definitely make again, probably with mashed potatoes.

This was a pretty good recipe. It introduced me to a few cooking techniques I'd never tried before. I'd never cooked anything in foil before - it worked out nicely. I'd also never known how to trim asparagus (snap off the tough ends) until I looked it up. Also, I'd never cut salmon before. I bought a 1-pound piece and cut out what turned out to be 4- and 5.5-ounce pieces. I left the tough salmon skin on for cooking, and it peeled right off right before serving the dish. Lastly, I'd never grilled anything in my life. I have a new kitchen-counter-top grill, and used it in "contact grill" style (with a grill plate on both top and bottom of the foil packets), and cooked the packets for 15 and 20 minutes each (the minimum and maximum given in the recipe). I couldn't much tell the difference in the cooking times, as both seemed cooked well enough. For sheer flavor alone, I'd give this dish a 3/5 rating. But I'll add on an extra star because it is so healthy, and easy to make, yet still somewhat elegant to serve. I will say that I don't particularly care for honey, or Dijon mustard, or walnuts all that much, yet this dish made them taste pretty good - the walnuts softened up, and the honey/mustard taste was kind of mild. Lastly, 2 1/4 teaspoons of butter is a strange amount - did you mean 2 1/4 tablespoons? I tried to measure it out as written, but only because the mixture had other liquid ingredients. It seemed to work out, though.