Sauce
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
Fish
2 pound fillet salmon, skin on
2 tablespoons canola oil
Salad
1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil
Sauce
Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of
salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least
15 minutes before using. Can be made 1 day in advance and refrigerated
but do not add the mint until just before using. Bring to room
temperature before using.
Salmon
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the
salmon on the grill, skin side down, and grill until golden brown and
slightly charred, about 3 minutes.
Salad
While the salmon is cooking, place the watercress and onion in a medium
bowl, add the vinegar and oil and salt and pepper and toss to combine.
Transfer the salad to a platter, top with the salmon fillet and drizzle
each fillet with the mustard sauce.
Disclaimer
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