Grilled Salmon with Mustard & Herbs

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"I was really suprised by this dish. Light and tasty and suprisingly simple. We served it with roasted potatoes and asparagus grilled with a little lemon and pepper. We get our fish from the local fish market, and they will take the skin...

Grilled Salmon with Mustard & Herbs Recipe

4 servings

Active Time: 15 minutes

Total Time: 40 minutes

Nutrition Profile

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; 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