Bring lightly salted water to a boil in a steamer with a tight fitting lid.
While water is coming to a boil, put all sauce ingredients except olive oil in a blender and begin to blend on high speed for about a minute.
While blender is running drizzle olive oil in a little at a time. Set aside.
Rub salmon with lemon juice and season with salt and pepper.
Cut ends off asparagus.
When water is at a full boil place asparagus in steamer basket, cover, and cook until asparagus is tender, about 3-5 minutes, depending on thickness. Remove from steamer, toss with 1 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.
Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes.
Place salmon on a plate and pour desired amount of sauce over it and the asparagus.
|Fresh Lemon Juice||2 Tbsp.|
|Fresh Dill Chopped||4 Tbsp.|
|Silken Tofu||4 Oz|
|Dijon Mustard||1 Tbsp.|
|MUSTARD DILL SAUCE||--------|
|Salt And White Pepper||To Taste|
|Olive Oil||1 Tbsp.|
|Lemon Juice||1+1 Tbsp.|
|Salmon Filet/ Cut Into 4 Pieces||1 ½ Lb|
|White Pepper||¼ Tsp.|
|Olive Oil||2 Tbsp.|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.