• 84 Ratings

Dinner from the grill is what summer is all about -- the whole family will love this easy and super-healthy meal.


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.

  • In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.

  • Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread. (Refrigerate remaining asparagus for

    Garlic-Marinated Chicken Cutlets.)

Cook's Notes

Set aside half the grilled asparagus to serve with the Garlic-Marinated Chicken Cutlets. Cool completely, then refrigerate in an airtight container or resealable plastic bag, up to 2 days.


84 Ratings
  • 5 star values: 16
  • 4 star values: 25
  • 3 star values: 30
  • 2 star values: 9
  • 1 star values: 4