- 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.
Protein 23 g
Carbohydrates 5 g
Fat 15 g
Sodium 422 mg
Chatelaine Quickies: Provencal pan salmon