I have gotten really picky about my salmon ever since some friends went to Alaska and came back with the most amazing tasting fish ever! From that time on, I never buy farm raised anymore! The pinker the color, the better in my opinion! When it is fresh, it barely needs any dressing up at all, but this light sauce is not overpowering, letting the true flavor of the salmon shine through! The trick is not to overcook it!
4 salmon steaks
4 cloves of garlic, minced
1 t. Herbs de provence
1 t. Red wine vinegar
2 T dijon mustard
1 t. Olive oil
Mix together all the sauce ingredients into a paste.
Heat the grill or a grill pan.
Season the salmon and place on the grill.
Grill for 5 minutes and turn it over. Coat the top of the fish with the sauce. Cook for another 4 minutes.
Turn it over, coat the other side with the sauce, and cook for another few minutes.
Flip it over one more time and cook for another couple of minutes until the salmon is cooked through.