Grilled Salmon with Mustard & Herbs

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a Meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.
Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Cuisine: American
Health: Healthy Weight

Ingredients:

2 each 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)


Steps:

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: (Per serving)

Calories - 212
Carbohydrates - 1
Fat - 12
Saturated Fat - 2
Monounsaturated Fat - 4
Protein - 23
Cholesterol - 67
Dietary Fiber - 0
Potassium - 428
Sodium - 261

Nutrition Bonus - Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30A angle, separating the fillet from the skin without cutting through either.