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Honey-Dijon Salmon

Ingredients

• 4 Salmon Steaks
• 1/4 cup honey
• 2 tbs. Dijon mustard
• 1 1/2 tbs. melted butter or margarine
• 4 sheets of aluminum foil (12 x 18 inches)
• 2 tsp. Worcestershire sauce
• 1 tbs. cornstarch
• 1/8 tsp. white pepper
• 1 lb. fresh asparagus
• 1/3 cup chopped walnuts

Preheat oven to 450 degrees. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside. Center one-fourth of asparagus on each sheet of foil. Top with salmon steaks. Drizzle with honey-mustard sauce. Sprinkle with walnuts. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 17-23 minutes on a cookie sheet in oven.

 
   Caviar

As to other accompaniments, the classic Russian combination is still the best, caviar and blini , buttered or with a dollop of crème fraiche or even sour cream. Similarly, use toast points or a very small, thinly sliced baguette. Any bread used should be only lightly toasted and still soft, not crumbly like crackers. Besides ruining the texture of the caviar, it wouldn't do to have any of that lovely (and expensive) caviar on the floor.

Often, caviar is served with lemon wedges, capers, finely chopped onion and hard cooked egg. You might want to rethink that since it seems to be a throwback to times when caviar was not always as fresh and tasty as we get it today. But it's up to you