I promised you all a healthy post, so here it is: fresh salmon grilled over lemon and herbs with a light mustard crust. It’s one of my favorite recipes: easy, healthy, and very flavorful. The lemons underneath the fish steam it and flavor it with the herbs sandwiched between them, and the mustard browns into a nice crust with bits of herbs in it.
Normally I serve this with a side of long grain rice and whatever vegetable is on hand, but it’s equally fabulous over a spinach salad. Toss in some toasted almonds, a soft goat cheese, and maybe some sliced red onions… yum!
First, preheat your oven to 400. The recipe calls for a grill on medium high, but when it’s raining outside, sometimes it’s nice just to use the oven. Then we need to remove the skin. There’s a tip at the end of the recipe for removing it, which has never worked for me. I just sort of peel it off, slicing with a fillet knife as needed if the skin tears or starts to take actual meat with it. Then we choose our herbs (I went with thyme, tarragon, and oregano), take a few of each type, and dice up enough to make two tablespoons. Next, slice two lemons into thin slices.
Take two pieces of foil long enough to easily lay your salmon on, the recipe calls for 9 inches, and put the lemon slices in two rows on it. Then top with 20-30 sprigs of your chosen herbs.