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1
To make the salad, toss the watermelon, black olives, red onion, and arugula together in a bowl.
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2
Put it in the fridge to chill.
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3
The contrast of a cold salad with the hot salmon is really refreshing.
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4
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.
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5
In a spice mill or clean coffee grinder, grind the toasted spices with the sugar.
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6
Put the sherry vinegar and oil in a blender and add the ground spice mixture; give it all a whirl to blend.
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7
Season with salt and pepper.
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8
Preheat a gas or charcoal grill and get it very hot.
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9
Rub both sides of the salmon with oil; then season with a generous amount of salt and pepper.
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10
Take a few paper towels and fold them several times to make a thick square.
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11
Blot a small amount of oil on the paper towel.
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12
Then carefully and quickly wipe the hot grates of the grill.
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13
This will create a nonstick grilling surface.
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14
Grill the salmon, skin side down, for 5 minutes.
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15
Carefully turn the fillets over and grill the other side for another 5 minutes, until the fish is opaque.
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16
Toss half the vinaigrette with the salad; wait until right before serving to prevent the arugula from wilting.
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17
Serve the grilled salmon on top of the salad family style.
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18
Easy McEasy.
