Grilled Salmon W Mustard & Herbs - 1g Carbs, 0g Fiber
From Eating Well Magazine
NUTRITION PROFILE: Healthy Weight
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.
Makes 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
20-30 sprigs mixed fresh herbs plus 2 Tbsp chopped, divided
1 clove garlic
1/4 tsp salt
1 Tbsp Dijon mustard
1 lb center-cut salmon, skinned (see Tip)
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).
Nutritoin per Serving:
212 Calories, 12g Fat (2g Sat, 4g Mono), 67mg Cholesterol,
1g Carbs, 23 g Protein, 0g Fiber, 261mg Sodium, 428mg Potassium
Nutrition bonus:
Selenium (60% daily value), Vitamin C (17% dv), excellent
source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 lean meat
TIP: 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 30° angle, separating the fillet from the skin
without cutting through either.
USER COMMENTS:
Simple and delicious. I will definitely make salmon this
way again. A great way to use up some of those summer
herbs growing in the garden! I grilled a whole side of
salmon, so doubled the herb-mustard topping, but I think
the single recipe would have been enough to top the side
of salmon. - Lori, Barkhamsted, CT