Salmon is a wonderful fish to cook on the grill because it is less delicate than other varieties and won't fall apart. Pair the grilled fish with sweet snap peas and hearty potatoes for a healthy and satiating meal.
- 8 anchovy fillets, preferably packed in olive oil, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup plus 2 teaspoons extra virgin olive oil, divided, plus more for grill and brushing
- Coarse salt and freshly ground pepper
- 12 ounces small boiling potatoes, such as fingerling, scrubbed
- 6 large eggs
- 1¼ pounds skin-on salmon fillet (about 1 ¾ inches at thickest part)
- 12 ounces sugar snap peas
- 3 cups watercress
1. Mash anchovies with a spoon in a small bowl. Add mustard and 2 tablespoons lemon juice. Gradually whisk in 1/2 cup oil. Season with salt and pepper, and reserve.
2. Cover potatoes by 2 inches of water in a pot. Add 1 tablespoon salt. Bring to a boil, reduce to a simmer, and cook until tender, about 12 minutes; drain. Let stand until cool enough to handle, then halve potatoes.
3. Meanwhile, bring another pot of water to a boil. Gently lower eggs into pot and simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.
4. Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining tablespoon lemon juice, and season with salt and pepper. Lightly oil grates. Grill salmon, skin-side down, until skin is crisp and browned, about 6 minutes per side for medium-rare, 8 minutes per side for medium.
5. Toss snap peas with remaining 2 teaspoons oil. Using a grill basket, grill peas, tossing frequently, until charred in spots, 3-5 minutes.
6. Pour half of reserved dressing into a serving bowl. Add potatoes and toss to coat. Add watercress and toss again. Flake salmon into large pieces and add to bowl. Top with eggs and peas. Serve with remaining dressing on the side.