[Ingredients]
4 garlic cloves
1tsp dried Herbs de Provence
1tsp red wine vinegar
1tsp olive oil
2tbsp Dijon mustard
Olive oil spray
4 1-inch wild salmon fillets (thaw first if frozen)
Salt and pepper
4 lemon wedges
[Steps]
In a mini food processor or mortar, pestle mash garlic with the herbs, vinegar, oil and mustard until it becomes a paste. Set aside.
Season salmon with some salt and pepper.
Heat grill/gril pan over high heat until hot. Spray pan lightly with oil and reduce heat to medium-low.
Place salmon on grill and cook without moving it for 5mins.
Turn and cook the other side for another 3-4mins.
Spread sauce onto the fillets. Turn and cook for another min. Spread sauce on this side as well. Turn and cook for the last min.
The total cooking time for the fillets should be around 9-10mins per inch. If your fish is thinner, reduce the cooking time.
Transfer fillets to serving plate and served with lemon wedges.
Adapted from Skinny Taste