Recipe by Peter J
Something super simple and different to throw on the BBQ.
Top Review by mummamills
excellent. I had reservations about the meld of tastes, but it was perfect. I chopped the olives and added to the pan when I turned the fish over. I have 11 mustards here, but had to use french seeded mustard! Served with potato salad and green salad. a keeper!
- 250 g salmon steaks (Australia -- salmon cutlet)
- 10 kalamata olives, pitted
- 2 teaspoons coarse grain mustard (Australia -- wholegrain mustard)
- 1 teaspoon garlic, crushed
- 1 teaspoon extra virgin olive oil
Directions See How It's Made
- Put the olives through a garlic press into a small bowl (or otherwise finely dice / crush them). Let the juice run into the bowl at the same time.
- Add mustard, garlic and olive oil with and whisk together with a fork.
- Lightly spread mixture over both side of the salmon.
- Heat BBQ plate at medium to low temperature and lightly oil the plate.
- Cook until done turning once. I normally look at the change in colour at one end. When it's about half way through turn and when the same texture has gone the whole way through it's ready.
- Nice served with some vegetables that have been lightly grilled on the BBQ at the same time.