Grilled-Salmon Salad

Ingredients

• 8 anchovies packed in olive oil, drained
• 1 teaspoon Dijon mustard
• 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
• 1/2 cup plus 2 teaspoons extra-virgin olive oil, plus more for brushing
• Coarse salt and freshly ground pepper
• 12 ounces very small new potatoes
• 1 1/4 pounds skin-on salmon fillet (about 1 ¾ inches at thickest part)
• 12 ounces sugar snap peas, trimmed
• 6 large eggs
• 3 cups watercress, trimmed

Method

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.
2. Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 12 minutes. Drain. Let stand until cool enough to handle, then halve potatoes.12 min timer
3. Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining 1 tablespoon lemon juice, and season with salt and pepper. Brush grill grates with oil, then place salmon on grill, skin-side down. Cook until skin is crisp and browned, about 6 minutes a side for medium-rare, 8 minutes a side for medium. Remove from grill.6 min timer
4. Place a wire rack on grill (or use a vegetable grill basket). Toss snap peas with remaining 2 teaspoons oil, transfer to rack, and grill, tossing frequently with tongs, until charred in spots, 3 to 5 minutes. Remove from grill.5 min timer
5. Meanwhile, bring a pot of water to a boil. Gently lower eggs into pot; simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.8 min timer
6. Pour half of dressing into a serving bowl. Add potatoes; toss to coat. Add watercress and toss again. Flake salmon into large pieces; add to bowl. Top with eggs and peas and serve, with remaining dressing on the side.