Grilled Garlic Dijon Herb Salmon
Servings: 4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt
Calories: 233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g
Sodium: 240.6 mg (without salt)
- 4 garlic cloves
- 1 tsp dried Herbs de Provence
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 2 tbsp Dijon mustard
- olive oil spray (I used my misto)
- 4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
- salt and fresh ground pepper to taste
- 4 lemon wedges for serving
In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.
Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.
Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.
Turn and cook 1 more minute spooning the other side of the
fish with remaining sauce. Turn once again and let the fish finish
cooking about one more minute. Note: the fish should have a total
cooking time of about 9-10 minutes per inch. If your fish is thinner,
reduce the total cooking time.
Transfer the fillets to plates and serve with fresh lemon wedges.