Salmon Steaks with Honey Mustard Sauce and Sugar Snap Peas

For Honey-Mustard Sauce:

In a small bowl, whisk together Dijon mustard, whole-grain mustard, mayonnaise, honey, horseradish, salt and pepper. Allow sauce to sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.

For Grilled Salmon:

Prepare the grill for direct grilling. Preheat to medium-high heat.

Rinse the salmon steaks under cold running water and blot completely dry with paper towels. Brush both sides of the salmon lightly with prepared honey-mustard sauce.

When ready to cook, brush the grill grate with oil. Arrange salmon steaks on grill, cook for 3 to 5 minutes per side, or until desired doneness. Salmon should be flaky and moist.

For Sugar Snap Pea Pods:

Meanwhile, fill a large saucepan halfway with water and bring to a boil over high heat. Place a steamer basket over the pan and carefully place the prepared pea pods in the basket. Cover and steam the peas for 5 to 6 minutes, or until tender crisp. Season as desired.

To Serve: