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.
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