The black olive and watermelon are a perfect salty-sweet yin-yang that goes great with the grilled salmon. This is a very crisp, refreshing dish for a summer cookout—like a cool drink of water. This vinaigrette is good on almost anything, so save any that is left over and use it within the week.

　　

Ingredients

serves 4 , makes 1 cup vinaigrette

　　

Salad

4 cups cubed seedless watermelon

　　1/2 cup kalamata olives, pitted

　　1/2 red onion, sliced thin

　　1 large bunch arugula, trimmed

　　

Vinaigrette

1/2 teaspoon ground cardamom

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon cumin seed

　　1/2 teaspoon fennel seed

　　1 teaspoon sugar

　　1/4 cup sherry vinegar

　　3/4 cup extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　

Salmon

4 salmon fillets, 6 to 8 ounces each, skin on, about 1 inch thick

　　Extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　

Step 1

To make the salad, toss the watermelon, black olives, red onion, and arugula together in a bowl. Put it in the fridge to chill. The contrast of a cold salad with the hot salmon is really refreshing.

　　

Step 2

To make the vinaigrette, toast the spices in a dry skillet over low heat for 1 minute, until they smell fragrant; shake the pan frequently to prevent scorching. In a spice mill or clean coffee grinder, grind the toasted spices with the sugar. Put the sherry vinegar and oil in a blender and add the ground spice mixture; give it all a whirl to blend. Season with salt and pepper.

　　

Step 3

Preheat a gas or charcoal grill and get it very hot. Rub both sides of the salmon with oil; then season with a generous amount of salt and pepper. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the salmon, skin side down, for 5 minutes. Carefully turn the fillets over and grill the other side for another 5 minutes, until the fish is opaque.

　　

Step 4

Toss half the vinaigrette with the salad; wait until right before serving to prevent the arugula from wilting. Serve the grilled salmon on top of the salad family style. Easy McEasy.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter