The fresh Lime juice and Mustard add a great tangy taste to this moist, flaky grilled Salmon. It works well on a range of fish steaks â€“ Tuna, Halibut and Swordfish are all good selections, as long as the fish is firm to touch.
For a spicier taste, and different texture, try some Wholegrain Mustard. I used this (by accident) once, and was very pleased with the results â€“ itâ€™s got a bit more of a kick to it, but itâ€™s a case of adjusting the amount of it used (instead of two teaspoons, try using only one). Alternatively, mix different mustards together to get a different taste entirely!
To Serve 4
Â¼ Cup Fresh Lime Juice
1 tbsp Olive Oil
2tsp Dijon Mustard
Â¼ tsp Ground Ginger
Â¼ tsp Garlic Powder
Â¼ tsp Cayenne Pepper
Pinch of Black Pepper
4 Salmon Steaks
1.Â Â Â Â Â Â Whish the Lime Juice, Olive Oil, Mustard, Ginger, Garlic, Cayenne Pepper and Black Pepper together in a bowl, and pour into a sealable plastic bag. Carefully place the Salmon Steaks in the bag, and make sure that they are well covered.
2.Â Â Â Â Â Â Refrigerate the bag for an hour to allow the flavours to infuse
3.Â Â Â Â Â Â Heat a grill to a medium heat, and lightly oil the tray (or pan). Remove the Salmon from the marinade bag, and drip off any excess marinade, which can be discarded.
4.Â Â Â Â Â Â Grill for five to ten minutes per side, depending on the thickness of the Fish â€“ it should be until the Fish flakes easily with a fork
Photo Courtesy of: WoodleyWonderWorks