Hot-Mustard Salmon with Miso-Glazed Asparagus


  • 2 tablespoons Ty Ling Hot Mustard
  • 2 teaspoons honey
  • 2 pounds salmon steaks, cut 1/2 inch thick into “chops”
  • 1 1/2 pounds thin asparagus, trimmed
  • 1 teaspoon pure olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon light miso paste
  • 1 tablespoon fresh lime juice


  1. In a small bowl, combine the Ty Ling Hot Mustard with the honey. Spread the mixture on both sides of the salmon, arrange them in a single layer on a large dish and marinate in the refrigerator for at least 10 minutes and up to 30 minutes.
  2. Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.
  3. In the meantime, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.
  4. Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned; rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.