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Grilled French salmon
Chatelaine
1
PREP TIME
5 min
TOTAL TIME
30 min
Serves
4
Ingredients
4
salmon steaks
, each about 250 g and at least 1-in. thick
2 tsp
dried
tarragon
1
lemon
, or large lime
1/4 cup
honey Dijon
mustard
, or 2 tbsp each Dijon mustard and honey
2 tsp
olive oil
Instructions
Place salmon on a large plate. Crumble tarragon overtop and rub in. Squeeze 2 tablespoons (30 mL) juice from lemon into a small bowl. Whisk in mustard and oil. Pour over fish. Turn a few times to coat. Let marinate at room temperature 15 minutes, but no more than 30 minutes, while grill is heating up.
Lightly oil grill and heat barbecue to medium-high. Turn fish once more to coat with remaining marinade on plate. Grill with lid closed 6 minutes. Turn fish and continue to grill until a knife tip inserted into centre of steaks feels warm, 5 to 7 more minutes if 1 inch (2.5 cm) thick or up to 10 more minutes if steaks are 1-1/2 inches (3.5 cm) thick.
