Mustard Chili Salmon & Asparagus Leek Braise

Place fillets on foil-lined baking sheet.

Whisk together mayonnaise, Dijon, honey, grainy mustard, water, chili powder and cayenne. Remove 1/4 cup (50 mL) for sauce and stir in lemon juice; set aside. Brush remaining mixture over salmon.

Bake in 425°F (220°C) oven for 12 minutes or until fish flakes easily when tested with fork. Serve with reserved sauce.

Additional information :

Asparagus Leek Braise
Thickly slice white and light green part of 1 leek. Trim and cut 1 lb (500 g) asparagus into 2-inch (5 cm) lengths. In skillet, heat 1 tbsp (15 mL) butter over medium heat; cook leek for 2 minutes, stirring often. Add 2/3 cup (150 mL) vegetable stock; cover and cook for 8 minutes or until tender.

Add asparagus; cook, covered, over medium heat for about 6 minutes or until tender. Serve sprinkled with 2 tsp (10 mL) chopped fresh dill, if desired.

Makes 4 servings.

Per serving: about 56 cal, 2 g pro, 3 g total fat (2 g sat. fat), 6 g carb, 2 g fibre, 7 mg chol, 145 mg sodium. % RDI: 2% calcium, 6% iron, 7% vit A, 17% vit C, 56% folate.

Source : Canadian Living Magazine: April 2000