grilled salmon with watercress salad, rye croutons, and buttermilk dressing

Salmon Variety: Coho, Sockeye, and King This dish leans heavily on some classic German ingredients. Rye croutons, mustard, and sauerkraut, it turns out, pair beautifully with rich salmon. Most large supermarkets sell sauerkraut in the refrigerated section; if you can’t fi nd purple sauerkraut, feel free to use green (or make your own!). A rich dill-infused buttermilk dressing brings it all together.

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Step 1

Preheat a grill over high heat. (Make sure the grates are clean and oiled.) In a small bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, mustard, dill, garlic, and hot sauce. Set aside.

Step 2

Season the salmon with salt and pepper and grill (with the lid down), skin side down, for 7 to 10 minutes, or until the internal temperature reaches 120°F for medium-rare. Transfer the salmon to a plate and keep warm.

Step 3

Toss the watercress with half of the dressing.

Step 4

Mound the salad onto plates or a platter and top with the salmon. Garnish with the rye croutons, sauerkraut, and pickled mustard seeds. Serve with extra dressing on the side.*1Go to GoodFishBook.com for a demonstration of how to remove pin bones from a fi llet.*2Make rye croutons by tossing ½-inch cubes of rye bread with 1 teaspoon extra-virgin olive oil and a pinch of sea salt; bake in a 350°F oven for 10 to 15 minutes, or until crisp.*3Make pickled mustard seeds by combining ½ cup yellow mustard seeds, ½ cup rice vinegar, ⅓ cup water, ⅓ cup mirin, 1 teaspoon sugar, and ½ teaspoon sea salt in a small saucepan;

Step 5

simmer gently for 45 minutes, or until the seeds plump up, adding more water as needed. They will keep in the refrigerator for a month or two.