Steamed Salmon and Asparagus with Mustard Dill Sauce

The tangy mustard dill sauce is a great complement to both the salmon and asparagus in this recipe that also provides you with excellent sources of omega-3 fatty acids, vitamin K, niacin, selenium, protein and tryptophan.

Prep Time: 20 minutes
Serves 4

Ingredients:
• 1 1/2 lb salmon filet, skin and bones removed, cut into 4 pieces
• 1 + 1 TBS fresh lemon juice
• 2 bunches asparagus, bottom fourth removed
• TBS extra virgin olive oil
• Salt & white pepper to taste

Mustard Dill Sauce:
• 4 oz silken tofu
• 1 TBS prepared mustard such as Dijon
• 4 TBS fresh dill, chopped
• 1 TBS honey
• 2 TBS fresh lemon juice
• 1/2 cup water
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 TBS extra virgin olive oil

Directions:
1. Bring lightly salted water to a boil in a steamer with a tight fitting lid.
2. 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.
3. 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.
4. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.
5. 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.

Serving Suggestions: Serve with Sliced Tomato Dandelion Salad.

Healthy Cooking Tips:
Because thickness of asparagus varies so much, it is best to check for doneness instead of just relying on timing. The timing in this recipe is approximate. You want asparagus to bend and feel tender but still crisp in the center. Overcooked asparagus will look dull and the dish will lose its freshness. Choose salmon filets from the thickest part of the fish as they will remain moist. Check for doneness by inserting the tip of a knife into the thickest part of the filet. Salmon is best cooked medium. This means it is still pink in the center. It will be nice and moist cooked this way. Remove it from the steamer when it is still slightly transparent and not yet flaky. It will continue to cook and be perfect when you eat it.

Adding the olive oil a little at the end of blending the sauce will emulsify it. If for some reason it breaks and has a rough texture, you can add a TBS of water and it should smooth out.