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Grilled Salmon Steaks with Watercress Mustard Butter
From Stop and Smell the Rosemary
Watercress Mustard Butter:
2 bunches watercress, minced (1 cup)
½ cup (1 stick) unsalted butter, at room temperature
1 Tablespoon minced shallot
1 Tablespoon Dijon mustard
½ teaspoon plus ¼ teaspoon salt
¼ teaspoon freshly ground pepper
6 fresh salmon steaks (8 ounces each), 1 inch thick
Watercress sprigs
Watercress mustard butter: Combine watercress, butter, shallot, mustard, ¼ teaspoon salt and pepper into a small bowl. Refrigerate at least one hour. Prepare grill. Season fish with remaining salt and dot one side with half of the mustard butter mixture. Arrange fish, butter side up, and grill 4 minutes. Turn and dot with remaining butter mixture. Cook 3 minutes. Garnish with watercress sprigs and serve immediately.
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