A delightful grilled salmon recipe with a tangy olive-mustard glaze, perfect for a summer brunch.
Crush the kalamata olives using a garlic press or finely chop them, collecting the juice in a small bowl.
Using a garlic press helps to extract more flavor from the olives.
Add the mustard, minced garlic, and olive oil to the bowl with the olives and mix thoroughly with a fork.
Mixing the glaze well ensures an even coating on the salmon.
Spread the olive-mustard glaze evenly over both sides of the salmon steaks.
Ensure the salmon is evenly coated for consistent flavor.
Preheat the BBQ plate to medium-low heat and lightly oil the surface to prevent sticking.
Preheating the BBQ ensures even cooking.
Place the salmon on the BBQ plate and cook until the color changes halfway through, then flip and cook until done.
Avoid overcooking the salmon to keep it moist and tender.
Serve the grilled salmon with your choice of grilled vegetables or a fresh salad.
A squeeze of lemon juice enhances the flavors of the dish.
