3. Mince the garlic, dust with salt, and use the flat side of the knife to mash garlic. Repeat mincing and mashing 4 - 5 times until a paste like consistency is achieved.
6. Marinate out of the fridge for 30 minutes. Alternatively, refrigerate for up to 7 1/2 hours then allow it to rest at room temperature for 30 minutes prior to cooking.