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Grilled Salmon Infused With Lemon And Herbs
This dish is perfect for Easter. The salmon is infused with the flavors of fresh lemon and herbs like thyme, tarragon and oregano. Make it a meal by serving with grilled potatoes tossed with herb vinaigrette and steamed green beans.
Ingredients
2 thinly sliced lemons, 1 lemon cut into wedges, 20-30 sprigs mixed fresh herbs (thyme, tarragon, oregano or any of your favorite herb), 1 clove garlic, 1/4 teaspoon salt, 1 tablespoon Dijon mustard, 1 pound center-cut salmon cut into 4 portions (skinned)
Procedure:
1. Preheat grill to medium-high heat.
2. Place two 9-inch pieces of foil on top of each other. Arrange the lemon slices in the center of the foil and spread the herbs over the lemons. Set aside some of the herbs and chop it finely.
3. Mash the garlic with salt to form a paste. Transfer the garlic paste to a small dish and stir in the mustard and the chopped herbs. Spread the mixture over both sides of the salmon and place the salmon on top of the herbs and lemon slices. Seal the edges of the foil together and grill it for 18 to 24 minutes.
4. Serve the salmon with lemon wedges and discard the herb sprigs and lemon slices.
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