Grilled Salmon and Asparagus with Honey-Mustard sauce and a Red Chile Mustard Vinaigrette

Well Abby, I don't even think I am going to be able to top this meal. It is truly delicious, not only because it has grilled salmon AND grilled asparagus, but the two sauces take it to a whole new level. The honey-mustard sauce is the perfect complement to the salmon and the red chile mustard vinaigrette could be used on any cooked vegetables or salads. Its a really easy meal to make and you can mix the sauces while the salmon and asparagus cook!

Ingredients:

1. Salmon Fillet (any size)
2. Asparagus
3. Honey
4. Dijon Mustard
5. Whole-Grained Mustard
6. Horseradish
7. Salt and Pepper
8. Chile Powder
9. Red Wine Vinegar
10. Olive Oil
11. Canola Oil

Salmon:

• Coat the salmon in canola oil
• season with salt and pepper to taste
• Cook the salmon skin side down first so that you can easily remove the skin if you want after it is finished cooking (cook time depends on the size of the fish. Mine took like 15 minutes?)

Asparagus:

• I drizzled some extra virgin olive oil over the asparagus and then seasoned it with salt and pepper
• Cook until tender and delicious :)

Honey-Mustard Vinaigrette:

MIX:

• 1/4 Cup Dijon Mustard
• 2 Tablespoons Whole-Grain Mustard
• 3 Tablespoons Honey
• 2 Tablespoons Horseradish
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper

Red Chile Mustard Vinaigrette:

MIX:

• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Chile Powder
• 1/4 Cup Red Wine Vinegar
• 1/2 Cup Olive Oil
• 2 Tablespoons Honey
• Salt

Im telling you right now you are going to love the two sauces... Period :)