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 – 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 – it’s got a bit more of a kick to it, but it’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
¼ Cup Fresh Lime Juice
1 tbsp Olive Oil
2tsp Dijon Mustard
¼ tsp Ground Ginger
¼ tsp Garlic Powder
¼ tsp Cayenne Pepper
Pinch of Black Pepper
4 Salmon Steaks

1.       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.       Refrigerate the bag for an hour to allow the flavours to infuse

3.       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.       Grill for five to ten minutes per side, depending on the thickness of the Fish – it should be until the Fish flakes easily with a fork

Photo Courtesy of: WoodleyWonderWorks