Steamed Salmon & Asparagus with Mustard Dill Sauce
The mustard dill sauce is a great complement to both the salmon and asparagus in this easy-to-prepare meal.
Yield
4 servingsPrep
10 minCook
8 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
salmon fillets
skin and bones removed and cut into 4 pieces |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
lemon juice
fresh, divided |
|
| 2 | bunches |
asparagus
bottom fourth removed |
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
|
salt and white pepper
to taste |
* | ||
| Mustard dill sauce | |||
| 4 | ounces |
silken tofu
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 4 | tablespoons |
dill weed
fresh, chopped |
|
| 1 | tablespoon |
honey
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ½ | cup |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
salmon fillets
skin and bones removed and cut into 4 pieces |
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
lemon juice
fresh, divided |
|
| 2 | bunches |
asparagus
bottom fourth removed |
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| Mustard dill sauce: | |||
| 115.6 | ml/g |
silken tofu
|
|
| 15 | ml |
dijon mustard
|
|
| 6E+1 | ml |
dill weed
fresh, chopped |
|
| 15 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 118 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
Directions
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 to 5 minutes, depending on thickness.
Remove from steamer, toss with 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper.
Rub salmon with 1 tablespoon lemon juice and season with a little salt and pepper.
Place salmon in the same steamer basket and steam until pink inside, about 3 to 4 minutes.
Place salmon on a plate and pour desired amount of sauce over it and the asparagus.
