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1. Preheat oven to 375. In small sauce pan, boil 1/2 cup balsamic till reduced to 3T, about 5 min. Let reduction cool. Stir in 1 T. canola oil.
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2. Heat grill or grill pan. Grill corn over high heat till nicely charred all over, about 5 min. Let cool. Cut kernels from cob.
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3. Arrange the salmon fillets skin side down on a work surface. Using tip of a sharp knife, make five 1/2 inch deep slits crosswise in the flesh of each fillet. Stuff one slice of pickled ginger into each slit. Then thread each fillet lengthwise, folding it back and forth, onto a short skewer.
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4. In a large, oven proof nonstick skillet, heat 1 T. oil. Season salmon fillets with S&P and add to the skillet skin side down, or put on grill. Cook over moderate heat till skin is golden, about 3 min. Transfer skillet to oven (or no-flame part of grill) and roast salmon for 6 min.turning once.
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5. In large bowl, whisk remaining 2 T. balsamic with mustard and honey. Gradually whisk remaining 1/4 cup canola oil into the dressing. Add the grille corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with skewered salmon. Drizzle fish and salad with reduction of balsamic and serve immediately.
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Variation: stuff salmon with prosciutto instead of ginger.
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to make balsamic reduction in large batch, start with at least 1 cup of balsamic and boil till reduced by half. Refrigerate without the oil for up to 2 weeks. Drizzle reduction over grilled vegetables or fresh fruit, or add to sparkling water.
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544 calories, 30 gm fat, 2.8 gm carb 43 gm protein
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Wine: vibrant herb-scented Gruner Veltliner from Austria.
