Food Network: Grilled Salmon Fillet with Honey-Mustard Sauce

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Grilled Salmon Fillet with Honey-Mustard Sauce
Recipe courtesy Bobby Flay, 2007

Ingredients
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
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil

Directions
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.