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.|
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