Food and Such

Who doesn’t like salmon? Cooked over a bed of fresh herbs and lemon, salmon becomes even more moist, tender, and infused with flavor. You can use your favorite herbs or try my favorite mix of oregano, tarragon, and thyme. Serve yours with grilled potatoes mixed with steamed green beans and herb vinaigrette.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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)

1. Preheat grill to medium-high.

2. 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.

3. 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).

NUTRITION INFORMATION: Per serving: 212 calories; 12 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrate; 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.
0 Carbohydrate Servings
Exchanges: 3 lean meat

TIP: 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.

Love the Smell of A Freshly Grilled Salmon? Click Here To Get More Cooking Techniques

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