Grilled Salmon Steaks with Mustard Sauce and Asparagus

Name: Grilled Salmon Steaks with Mustard Sauce and Asparagus
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus more for grates; 1/2 cup Dijon mustard; 1/4 cup sugar; 2 teaspoons white-wine vinegar; 3 pounds medium-thick asparagus, trimmed; Coarse salt and ground pepper; 4 salmon steaks (6 to 8 ounces each); 4 slices grilled bread (optional)

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

Source: Everyday Food, July/August 2006

35 mins 20 mins 4

Total Time Prep Servings

Ingredients

1 tablespoon olive oil, plus more for grates
1/2 cup Dijon mustard
1/4 cup sugar
2 teaspoons white-wine vinegar
3 pounds medium-thick asparagus, trimmed
Coarse salt and ground pepper
4 salmon steaks (6 to 8 ounces each)
4 slices grilled bread (optional)

Directions

1. 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.
2. 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.
3. 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.