This recipe was one that I used for a dinner party a few months ago and it was a huge hit. Everyone raved about how moist the salmon was and how tasty it was. My husband later requested it as his birthday dinner, he liked it that much. The first time I made it, I used regular mustard and a small amount of Tabasco for the hot sauce, but found it a bit vinegary. I also, personally, found the asparagus to be a bit undercooked (as did several of the guests). The second time around, I used Sriracha hot sauce and it was the perfect flavor for the mayo filling. I also cooked the asparagus separately and wrapped the fillets in phyllo instead of parchment (I was out of paper and had the phyllo on hand). That was a brilliant idea. It worked much the same way as the parchment paper, but was edible and provided a nice crunchy texture to the salmon. Definitely something I will do again.
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This recipe was one that I used for a dinner party a few months ago and it was a huge hit. ...