10/08/2012

Grilled Salmon with Mustard & Herbs Recipe

Photo: Grilled Salmon with Mustard & Herbs Recipe

The Grilled Recipes kitchen invites you to try Grilled Salmon with Mustard & Herbs Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Salmon with Mustard & Herbs.

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

4 servings

Active Time: 15 minutes

Total Time: 40 minutes

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)

Preparation

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).

Tips & Notes

Tip: 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.

Nutrition

Per serving: 212 calories; 12 g fat ( 2 g sat , 4 g mono ); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

Exchanges: 3 lean meat

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)
 

More Grilled Recipes:

Grilled Rosemary-Salmon Skewers
Broccoli chilli noodles with grilled salmon
Chargrilled swordfish with braised cannellini beans
Grilled Swordfish with Lemon, Mint and Basil
Grilled salmon with chilli & lime butter
Grilled fish with new potato, red pepper & olive salad 

 
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