How to make it

  • Whisk 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.
  • 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.
  • 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.

Reviews & Comments 7

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  • debra47 11 years ago
    Love the combination of ingredients and can see them with salmon. I eat quite alot of salmon and I'm always looking for another way to serve it. Thanks for posting!
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    " It was excellent "
    sunny ate it and said...
    Always looking for Salmon recipes
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    " It was excellent "
    frankieanne ate it and said...
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  • krumkake 11 years ago
    Great flavors, darbar - we will have to try this one.
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  • darbar 11 years ago
    Hey notyourmomma, I used spinach too. I happened to have it in the fridge. It was great with spinach. I'm sure any type of greens would be fine.
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  • efitobx 11 years ago
    Sounds Great, plus Quick & Easy
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  • notyourmomma 11 years ago
    This sounds wonderful. I never buy any watercress, it always looks ready to rot, wet and yucky. I think I could sub some tiny spinach leaves. The salmon sounds great. I like the addition of honey and mint. Plus we like horseradish. Next salmon, this dish!
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