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Categories:Viewed: 72 - Published at: 10 years ago
Ingredients
- 2 each lemons thinly sliced, plus 1 lemon cut into wedges for garnish
- 30 each mixed herbs sprigs, mixed, plus 2 tablespoons chopped, divided
- 1 clove garlic
- 1/4 teaspoon salt
- 1 tablespoon dijon mustard
- 1 pound salmon center-cut, skinned
Method
- 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 chefs 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).
