Salmon with Dijon Mustard and Garlic Sauce
4 x 1 inch salmon fillets
1 tablespoon Delmaine Dijon Mustard
4 cloves garlic, crushed
2 tablespoons fresh parsley, stems removed, chopped
2 tablespoons lemon juice
1 lemon, sliced thinly
1 tablespoon rice bran oil
Salt & pepper to taste
Mix all ingredients except salmon and lemon slices together in a small bowl. Place salmon in a shallow bowl and coat all sides with mustard mixture. Allow to rest for 10 minutes.
Wrap each salmon fillet, topped with lemon slices, in an aluminium foil packet, ensuring the seal is as tight as possible. Cook on medium flame barbecue for 12-15 minutes turning once during cooking.