Grilled Salmon Fillet with Honey-Mustard Sauce

Name: Grilled Salmon Fillet with Honey-Mustard Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: jewish-cooking
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

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Grilled Salmon Fillet with Honey-Mustard Sauce

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

674

Total Fat

45

Saturated Fat

8

Carbohydrates

18

Dietary Fiber

2

Sugar

15

Protein

48

Cholesterol

125

Sodium

793

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

674

Total Fat

45

Saturated Fat

8

Carbohydrates

18

Dietary Fiber

2

Sugar

15

Protein

48

Cholesterol

125

Sodium

793

Total: 20 min
Prep: 10 min
Cook: 10 min

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.