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Grilled Salmon with Mustard and Herbs

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2 lemons thinly sliced, plus 1 lemon cut into wedges

25 sprigs mixed fresh herbs

2 tablespoons chopped fresh herbs

1 large clove garlic, peeled

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¼ teaspoon salt

1 tablespoon Dijon mustard

1 pound center-cut salmon fillet

Preheat grill to medium high.

Lay 2 9-inch pieces of heavy-duty foil on a rimless baking sheet. Arrange lemon slices in 2 layers in the center of the foil. Spread the herb sprigs over the lemon slices.

Mash the garlic glove with the salt and transfer to a small dish. Stir in the mustard and the chopped herbs.

Spread the mustard mixture on both sides of the salmon and place the fish on top of the lemons and herb sprigs. Carefully slide the foil onto the grill and cover. Grill the salmon for about 15 minutes or until opaque in the center. 4 servings.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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