Grilled Salmon with Watercress and Cherry Tomatoes - Fresh-Pressed Olive Oil
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from
Ingredients
- 4 skin-on salmon fillets, about 6 ounces each, preferably wild-caught
- 6 tablespoons extra virgin olive oil
- 2 teaspoons merquén, chili powder, or smoked paprika
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 cups watercress, rinsed, drained, and dried
- 1 cup cherry tomatoes, preferably a colorful heirloom mix, halved
- 1 1/2 tablespoons white or red wine vinegar, or more to taste
- 1 teaspoon Dijon-style mustard
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