Grilled Salmon with Watercress

Salmon is best known as a source of omega-3 fatty acids, which are also found in other fatty fish (such as sardines and mackerel) as well as a small marine creature called krill. But this flavorful fish is packed with protein and minerals as well, especially potassium and selenium.

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 lb 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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.Make rye croutons by tossing 1/2” 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

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.