Salmon Cutlet With Olive and Mustard Recipe #191112
Something super simple and different to throw on the BBQ.
by Peter J
15 min | 5 min prep
SERVES 1 , 1 cutlet
- 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
- 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.
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5 stars