Steamed Salmon and Asparagus
with Mustard Dill Sauce

Nutrition:
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 and Cook Time: 20 minutes

• 1 ½ lb salmon filet, skin and bones removed
  and cut into 4 pieces
• 1 + 1 TBS fresh lemon juice
• 2 bunches asparagus, bottom fourth removed
• 1 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
• ½ cup water
• ¼ tsp salt
• ¼ 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. Rub salmon with lemon juice and season with salt and pepper.
   
   
4. 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.
   
   
5. Rub salmon with 1 TBS lemon juice and season with a little salt and pepper. Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes.
   
   
6. Place salmon on a plate and pour desired amount of sauce over it and the asparagus. Serves 4

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 it to bend and feel tender but still crisp in the center. Over cooked asparagus will look dull and the dish will lose its freshness. Choose salmon filets from the thickest part of the fish. 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 cooked slightly less than desired, as it will continue to cook after it is removed from the heat. 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.

KIDNEY BEAN SALAD WITH
MEDITERRANEAN DRESSING

• 1 ear of raw corn kernels
• ¼ cup red onion, minced
• 1 15oz can kidney beans, rinsed and drained
• 1 medium tomato, chopped
• 2 TBS parsley or cilantro, minced

Directions:
Combine all ingredients and toss with
1/2 cup Mediterranean Dressing

MEDITERRANEAN DRESSING

• 4-5 cloves garlic
• 1 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• sea salt and pepper to taste

Directions:
Press garlic and let sit for 5 minutes. Whisk together the lemon juice, garlic, sea salt and pepper. Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.

STRAWBERRY SPINACH SALAD
( SCANNI’S STRAWBERRY SPINACH SALAD)

• 1 bag organic spinach
• 1 (QT size) Organic Strawberries
• 1/2c. Sugar
• ¼ c. red wine vinegar
• ¼ c. cider vinegar
• ½ c. Light olive oil
• 2 Tbsp poppy seeds (optional)
• 2 Tbsp sesame seeds
• ½ tsp. paprika
• ¼ tsp. onion powder

Wash and pull apart spinach. Slice strawberries. Mix all other ingredients in a bowl or dressing container. Serve over spinach with strawberries and almonds.