Tasty Grilled Salmon

from magazine

  • 4 salmon steaks, each about 8oz and at least 1 inch thick
  • 2 tsp. dried tarragon
  • 1 lemon or large lime
  • ¼ tsp. honey Dijon mustard
  • 2 tsp. olive oil

Crumble tarragon overtop and rub in. Squeeze 2 tbsp. lemon juice into a small bowl. Whisk in mustard and oil. Pour over fish. Turn a few times to coat. Let marinate at room temperature 15 to 30 minutes. Lightly oil grill and heat barbecue to medium high. Turn fish once more to coat with remaining marinade. Grill with lid closed 6 minutes. Turn fish and continue to grill until a kife tip inserted into centre of steaks feels warm.


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