Honey Dijon Salmon and Asparagus


1 ½ tsp cornstarch
2 ¼ tsp butter, melted
1 tsp Worcestershire sauce
2 tbsp honey
1 tbsp Dijon mustard
Dash of white pepper
2 4-oz salmon fillets
¼ c chopped walnuts
½ lb fresh asparagus, trimmed

In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth.  Stir in honey, mustard and pepper.

Place each salmon fillet on a double thickness of heavy-duty foil.  Drizzle with the honey mixture and sprinkle with walnuts.  Place asparagus around salmon.  Fold foil and seal tightly.  Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

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