Grilled Salmon with Mustard & Herbs
2013-06-08- Skill Level: Easy
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Ingredients
- 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
- 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
- 1 clove garlic
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 pound center-cut salmon, skinned (see Tip)
Method
Step 1
Preheat grill to medium-high.
Step 2
Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
Step 3
Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
Tips & Notes
How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
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Nutritional Info
This information is per serving.
-
Calories
212 -
Fat
12 g ( 2 g sat , 4 g mono) -
Cholesterol
67 mg -
Carbohydrates
1 g -
Sugars
0 g -
Protein
23 g -
Fiber
0 g -
Sodium
261 mg -
Potassium
428 mg -
Selenium
60% daily value -
Vitamin C
17% daily value -
omega-3s
Excellent source of omega-3s -
Exchanges
3 lean meat