Gingered Salmon with Grilled Corn and Watercress Salad
Foodandwine.com
Foodandwine.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1/2 cup plus 2 tablespoons balsamic vinegar
  • 1/4 cup plus 2 tablespoons canola oil
  • 5 small ears of corn, shucked
  • Four 6-ounce skin-on salmon fillets
  • 20 small slices of pickled ginger (about 1 ounce)
  • Salt and freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • 1 bunch of watercress, thick stems discarded (about 8 ounces)

Instructions

Comments

Log in or Register to write a comment.