Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.