Grilled Garlic Dijon Herb Salmon
- 4 Garlic Cloves
- 1 tsp Red Wine Vinegar
- 1 tsp of Herbs de Provence Olive Oil
- 2 Tbsp Dijon Mustard
- Olive Oil Spray (I used my misto)
- 4 (6 oz) Wild Salmon fillets, 1" thick (if frozen, thaw first)
- Salt and Fresh Ground Pepper to taste
- 4 Lemon Wedges for Serving
In a mini food processor, or using a mortar and pestle, mash garlic with the vinegar, Herb de Provence Oil and Dijon mustard until it becomes a paste. Set aside. Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes. Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce. Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute.
*Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.
Transfer the fillets to plates and serve with fresh lemon wedges.