Grilled Salmon Fillet with Honey-Mustard Sauce

4.8(45)

by Bobby Flay·published 2015-07-22

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Jewish-CookingMain Dish

Servings

4 servings

Total time

—

Calories / serving

674 kcal

Ingredients (12)

serves

1/4 cup Dijon mustarddijon-mustard
2 tablespoons whole-grain mustardmustard
3 tablespoons honeyhoney
2 tablespoons prepared horseradish, drainedprepared-horseradish
2 tablespoons finely chopped fresh mint leavesmint
Kosher salt and freshly ground black peppersalt-and-pepper
2 pound fillet salmon, skin onsalmon
2 tablespoons canola oilcanola-oil
1 bunch watercress, coarsely choppedwatercress
1 small red onion, halved and thinly slicedred-onion
2 tablespoons aged sherry vinegarvinegar
2 tablespoons extra-virgin olive oilolive-oil

Instructions (4 steps)

01Whisk together the mustards, honey, horseradish, mint and 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.
02Heat the grill to high.

04While 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.

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Not rich — missing servings, total time, or calories.