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Grilled Salmon with Watercress

1⁄2 cup buttermilk
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp chopped fresh dill
1 small clove garlic, minced
2-3 shakes of your favorite hot sauce
1 pound coho or Chinook salmon
fillet, skin on, pin bones removed, cut into 4 equal portions
Fine sea salt
Freshly ground black pepper
2 bunches watercress
2 cups rye croutons*
1⁄4 cup purple sauerkraut (or use
any favorite sauerkraut)

1. Preheat a grill over high heat. (Make sure the grates are clean and oiled.)

2. In a small bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, mustard, dill, garlic and hot sauce. Set aside.

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

4. Toss the watercress with half of the dressing. Mound the salad onto plates or a platter and top with the salmon. Garnish with the rye croutons and sauerkraut. Serve with extra dressing on the side.

*Make rye croutons by tossing 1⁄2-inch cubes of rye bread with 1 tsp extra-virgin olive oil and a pinch of sea salt; bake in a 350°F oven for 10–15 minutes, or until crisp.

Serves 4
©2018 by Becky Selengut. All rights reserved. Excerpted from Good Fish
by permission of Sasquatch Books.

 

Soy Caramel Sauce

1⁄4 cup sake
3 tbsp mirin
2 tbsp soy sauce
1 tbsp lemon juice
1 tsp sugar
4 tbsp (1⁄2 stick) cold
unsalted butter

Place the sake, mirin, soy sauce, lemon juice and sugar in a small saucepan. Bring to a boil over high heat, then reduce to maintain a simmer. Cook the sauce until it is reduced by half, 5–7 minutes.

Reduce the heat to its lowest setting and whisk in the butter 1 tbsp at a time, adding each only after the previous one has melted. Taste and add more lemon juice if desired.

You can make the reduction ahead and store in the refrigerator for up to 1 week, finishing the sauce with the butter just prior to serving. You can also hold the sauce for about 2 hours in a thermos: preheat a thermos by filling it with boiling water for a few minutes, dump it out, and then pour in the sauce.

Yield: ½ cup.
©2018 by Becky Selengut. All rights reserved.
Excerpted from Good Fish by permission of Sasquatch Books.

 

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