I love the little nips of heat from the whole mustard seeds in this salad. When making this salad choose your fish carefully. This salmon is served raw. But that's really a bit confusing because marinating it in the very acidic mustard vinaigrette 'cooks' the fish and changes its texture. This recipe was inspired by a salad I saw in a French magazine (Elle à Table). I did my best to reinterpret it into English, while also adding flourishes of my own including whole mustard seeds. —Sippity Sup (Greg Henry)
apple cider vinegar
extra-virgin olive oil
canola (or other mild flavored) oil
each kosher salt & black pepper, plus more to taste
raw, skinless, wild salmon cut into 1-inch cubes
In a large bowl whisk together the apple cider vinegar, Dijon mustard, honey, and garlic until well incorporated. Combine both oils in a small pitcher. Pour the oils into the vinegar mixture in a slow, steady stream, whisking constantly until fully emulsified. You may alternatively shake the ingredients together in a covered jar and pour the emulsified vinaigrette into the large bowl. Season with salt and pepper.
Place the salmon cubes into the large bowl with the mustard vinaigrette. Toss to thoroughly coat the fish; cover and refrigerate 4 to 8 hours. During this time roll the fish around in the bowl once in a while to assure even marination.
Just before serving. Slice the avocados in half and remove the pits. Use a melon baller to make as many nicely formed balls as possible, placing them in a medium bowl as you work. Pour the lemon juice over them to keep them from discoloring. Toss gently to combine.
Plate each salad individually by dividing the watercress and cilantro evenly between four salad plates. Drain the salmon and avocado, discarding the liquids. Divide the salmon and avocado between the plates. The liquid that clings to them should be enough dressing, but a plain vinaigrette could be added if you wish. Garnish each with minced chives and whole mustard seeds. Season to taste with more salt and pepper if you like.