Salmon fillet on lettuce leaves with honey-mustard sauce

Ingredients:

• 900 g salmon fillet with skin
• 5 small ears of corn
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons of honey
• 2 tbsp. prepared horseradish
• 2 tablespoons finely chopped fresh mint leaves
• Salt and ground black pepper
• 2 tbsp. l. canola oil
• 1 bunch coarsely chopped watercress
• 1 small red onion, thinly sliced ​​into half rings
• 2 tablespoons aged sherry vinegar
• 2 tbsp. l. olive oil

Preparation:

1. In a small bowl, combine mustard, honey, horseradish, mint, 1/4 teaspoon salt and 1/4 teaspoon pepper.
   
   Let sit for at least 15 minutes before using to allow the flavors to meld. You can make this a day in advance and refrigerate, but add the mint only just before using. Bring the mustard sauce to room temperature before serving.
2. Preheat grill to high heat.
   
   Grill the corn on the cob on all sides until charred, about 5 minutes. Let cool, and then use a knife to scrape the kernels off the cob.
   
   Brush the salmon with oil and season with salt and pepper. Place the fish skin-side down on the grill and grill until golden brown and charred, about 3 minutes.
3. While the salmon is cooking, place the watercress, toasted corn kernels, and red onion in a medium bowl. Add the sherry vinegar and oil, season with salt and pepper, and toss to combine. Transfer the salad to a serving platter, top with the salmon fillet, and drizzle with the mustard sauce.