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Yield: Makes 6 servings.
- 3 pounds salmon, in 1-inch-thick steaks
- For watercress-mustard sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup minced watercress leaves and stems
- 1 tablespoon Dijon-style mustard
- 1 tablespoon minced shallots
- salt and pepper, to taste
- additional watercress sprigs, for garnish
Preferably the day ahead, prepare the sauce by mixing together ingredients; refrigerate to let seasonings blend. Place broiler rack on lowest setting. Season salmon steaks with salt and pepper and dot with about half the sauce. Grill for 5 minutes, turn, dot with remaining sauce, and grill for 3 to 5 minutes longer, until just opaque. Transfer to plates and garnish with watercress sprigs.
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