Oil - 1/3 cup
Mustard - 1 tbsp.
Tarragon - 1 tbsp.
Garlic - 2 cloves
Lemon - 1, zested and juiced
Caper - 2 tbsp. plus 1 tbsp. Brine
Brown Sugar - 1 tbsp.
Salt & Pepper
Chilli powder - 1/4 tsp
Salmon Fillet
In a blender add the Oil, Mustard, Tarragon, Garlic, Lemon juice, Capers and brine, Brown Sugar, Salt, Pepper and Chilli powder in a blender. Blend until smooth and keep aside.
Marinate the Salmon in the prepared sauce and refrigerate for 15 min.
Heat a grill to medium-high heat and preheat for 15 min. Carefully place the Salmon skin-side down on the grill. Grill the Salmon for about 10 min. Flip the Salmon and let cook for another 2 min for medium-rare, or longer if you like. Transfer the Salmon to a platter, skin-side up, and let sit for 5 min.
Serve warm.
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