Ingredients

• 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

Instructions

1. 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.

2. Add mustard, garlic and olive oil with and whisk together with a fork.

3. Lightly spread mixture over both side of the salmon.

4. Heat BBQ plate at medium to low temperature and lightly oil the plate.

5. 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.

6. Nice served with some vegetables that have been lightly grilled on the BBQ at the same time.