Mix the smooth garlic and salt mixture with the mustard, oil and vinegar. Rub the resulting paste mixture into both sides of the salmon. Place the salmon on the bed of herbs and lemon.
Sprinkle the chopped herbs on top of the salmon. Add freshly ground pepper
to your liking.
Set the grill up with indirect heat. If you are using charcoal, sprinkle with hickory chips. If you are
using a gas grill, fill a smoke box with hickory chips. Slide the aluminum foil with the salmon off of
the cookie sheet and onto the side of the grill that does not have the heat directly below it.
Place the lid on the grill and cook for roughly 30 minutes, or until the fish is flaky. When the fish is
cooked, slide the aluminum foil with the fish back onto the cookie sheet.
Serve while warm. Do not eat the lemon slices or the fresh herb sprigs. They have already imparted their flavors into the salmon during the grilling process. You will notice a hint of smokiness, complimented by the tartness of the lemon and vinegar. The flavors of the herbs add a springlike depth to the dish.
Besides being a delicious entree', it is quite healthy.
We complimented this salmon with sauteed zucchini and a pesto and artichoke orzo.
Serve with your favorite crisp white wine or a bright pilsner beer.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.