- 40 mins
Ingredients
- 1/2 cup unsweetened apple cider
- 1/4 cup pomegranate juice
- 2 tablespoons honey
- 1/4 cup whole-grain mustard
- 1/4 cup finely chopped fresh dill
- 1 1/2 teaspoons freshly grated horseradish
- Kosher salt
- Four 6-ounce salmon fillets, with skin, pin bones removed
- 2 bunches watercress, trimmed (about 4 cups)
- 1 head Belgian endive, leaves trimmed and separated
- 1 small carrot, peeled and finely grated
- 1/4 daikon radish, peeled and finely grated
- 1/2 cup halved red grapes
- Juice from 1 medium lemon (about 3 tablespoons)
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Preparation
Step 1
1. Preheat the oven to 450˚. In a medium saucepan set over medium-high heat, combine the cider with the pomegranate juice and cook until reduced by half, about 10 minutes. Add the honey and let cool slightly. Mix in the mustard, dill, horseradish and a pinch of salt. Set aside.
2. Coat a large rimmed baking sheet with nonstick cooking spray. Arrange the salmon on the baking sheet, skin side down, and season with a pinch of salt. Using a pastry brush, coat the salmon with the glaze. Roast until just opaque in the center, 8 to 10 minutes. Remove the salmon from the oven and let cool slightly.
3. While the salmon cools, combine the watercress with the endive leaves, carrot, daikon radish and grapes in a medium bowl. Toss the salad with the lemon juice and olive oil, and season with salt and pepper.
4. Divide the salad among 4 plates. Cut the salmon into 4 pieces and place on top of the salad. Serve immediately.