Keeping with the grilling theme, our Sunday lunch was also prepared outside, or at least part of it. Besides being healthy, we all like fish here so I try to make it at least once a week. Usually I end up cooking white fish fillets (like tilapia, our favorite), but sometimes I do enjoy having salmon. We should probably have it more often though as it is such a healthy fish, but the husband is not very fond of it and unfortunately, and I don’t know why, my organism doesn’t seem to handle it very well. Every time I eat salmon it seems a little heavy on me and very hard to digest, but I do like salmon, so I keep trying.
Grilled Salmon with Mustard and Herbs is a great way to prepare salmon, we all loved it and I will definitely be using this cooking/grilling method more often, will definitely try with other fishes.
You simply put the fish on aluminum foil and slide it, foil and all, on top of the grill. Simple, no mess, easy clean up, and best of all: no fishy smell inside!! Yay! (I hate making salmon inside, the fish smell seems to penetrate all the pores in the house and I can smell it for days)
The herb/mustard mixture was delicious and did infuse the fish with its flavors; Matheus loved the fish and the husband said it was “herby and very good”, and I totally agreed with them!
I was afraid the mustard would overpower the flavors but it didn’t and its taste was very subtle, I might even increase the mustard amount a little next time I make it.
A very tasty dish, super healthy and good for you too!! Yum!
Grilled Salmon with Mustard & Herbs
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)
Preheat grill to medium-high.
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.
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). Yields 4 servings.
Adapted from Eating Well magazine