Updated Jun 12, 2018Chatelaine
- COMBINE Dijon, honey, oil, lemon zest, salt and pepper in a large zip-top bag. Add salmon and massage well to coat. Marinate, at room temperature, for 1 hr, or refrigerate up to 8 hours.
- PREHEAT barbecue to medium. Oil grill. Remove salmon from marinade and grill, skin-side down, lid closed, until it flakes easily but centre is still slightly dark-pink, about 3 min per side. Serve with tarragon, grilled fennel and apple salad.
Kitchen tip: If salmon is refrigerated, bring to room temperature before grilling.
NutritionCalories 250, Protein 23 g, Carbohydrates 5 g, Fat 15 g, Sodium 422 mg.
Chatelaine Quickies: Provencal pan salmon