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Tuesday Dinner: Grilled Salmon with Mustard-Herb Crust

  • Aaron F.

   Last nights dinner was a more simple dish to make but a good reminder that you don’t need some elaborate recipe to have a great dinner.  We decided to make Grilled Salmon with Mustard-Herb Crust.  This is another Weight Watcher Recipe so it has the point value included in the recipe.

PointsPlus Value: 7 per serving
Servings: 4
Preparation Time: 8 min
Cooking Time: 12 min
Level of Difficulty: Easy
3 Tbsp rosemary , leaves, fresh, chopped
3 Tbsp fresh thyme , leaves, stemmed
1 tsp black pepper , freshly ground
2 spray(s) cooking spray
1 1/4 pound(s) uncooked salmon fillet(s), with or without skin , though skinless recommended, Atlantic-variety (four 5-ounce pieces)
4 Tbsp Dijon Mustard , regular or grainy-variety
1. Prepare the grill for direct, medium-heat cooking.
2. Mix the rosemary, thyme and pepper in a small bowl.
3. Spray the bottom of the fish fillets with cooking spray (that is, spray the piece of the fillet where the skin would have been, usually with some gray or brown mottling on it).
4. Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.
5. Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes. Transfer to plates with a wide spatula. Yields 1 fillet per serving.

    The side just consisted on asparagus and cherry tomatoes with some fresh garlic, salt, pepper, and some lemon juice.  Just a random thing Nicole whipped up to go with this salmon.  
    When grilling the salmon, we cooked at low heat because the salmon doesn’t get flipped, it cooks all the way through on one side.  When it was finished, it looked and tasted great.  This was one of my favorite recipes so far.