Grilled Salmon with Watercress-Mustard Sauce
Total Time: 45
Yield: Makes 6 servings.
For the sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup minced watercress leaves and stems
- 1 tablespoon Dijon-style mustard
- 1 tablespoon minced shallots
- Kosher or sea salt
- Freshly ground black pepper
Instructions:For the salmon:
- Vegetable oil
- 2-1/4 pounds salmon
- Watercress sprigs
Instructions:At least 30 minutes, or up to a day, before serving, prepare sauce: Stir together hot butter, watercress, mustard, and shallots. Season with salt and pepper to taste.
Meanwhile, set up your grill for direct high heat. Brush clean grill grate with oil; then lay salmon, skin side up, on grate. Close lid and cook 5 minutes; then gently turn salmon skin side down and dot with about half the sauce. Close lid and cook 3—5 minutes longer, until just opaque (cut to check).
Transfer to plates and garnish with watercress sprigs. Serve with remaining sauce, warmed.