Omega-3–rich salmon is the perfect fish for grilling. It may have more calories than other fish, but those heart-healthy fats protect the fish from drying out over high heat so it stays moist and flavorful. Salmon’s bold flavor can handle spice, so it pairs well with this zesty pepper sauce.
Ingredients for servings
Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat grill rack with cooking spray.
To make the aioli, in a small bowl combine mayonnaise, cilantro, Sriracha and soy sauce. Cover and chill until ready to serve. This makes about 8 tablespoons.
Cut salmon into 8 pieces, about 55 grams each (thin tail pieces may need to be grilled on lightly greased foil and stacked after grilling). Place on grill 3–5 minutes, turning once, until medium or desired degree of doneness.
Spread 1 1/2 teaspoons mayonnaise mixture on cut side of bottom buns. Place salmon and watercress on bottom bun; spoon on 1 1/2 teaspoons mayonnaise mixture and add bun top. Skewer with pick, if desired.