Salmon and dill have been a culinary pair for so long that it’s time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most consistent when grilling fish.
- 4 Salmon fillets with skin (1 lb/500 g)
- 2 tbsp (30 mL) Canola oil
- 2 tsp (10 mL) Lemon juice
- 2 tsp (10 mL) Dijon mustard
- 2 Cloves garlic minced
- 1/4 cup (60 mL) Chopped fresh basil
Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.
In small bowl, whisk together oil, lemon juice, Dijon mustard and garlic; stir in basil. Spread over salmon. Cover and marinate in refrigerator for 1 hour.
Place salmon, skin side down, on greased grill over low heat; cover and cook for about 15 minutes or until salmon is opaque and flakes easily when tested with fork.
Per serving: about 215 calories, 21 g protein, 14 g fat, 1 g carbohydrate.
Recipe provided by Canadian Living.