Grilled Salmon with Tomato Salad and Sour Cream Dressing

Method

• Mix sugar and salt together and sprinkle over the salmon. Let the salmon rest for 15 minutes afterward.
• Heat a skillet and rinse the salmon in cold water. Pat it dry. Sear the salmon in the pan over high heat on each side. Let it rest for five minutes before slicing. The salmon should have a tender center with a seared exterior.
• Place the tomatoes in the skillet. Remove the skins from the tomatoes and cut them into quarters. Finely chop chives and shallots, and mix together. Season with salt, pepper, and lemon. Add watercress before serving.
• Peel the cucumber and cut into three sections. Slice each lengthwise and scoop out the seeds. Squeeze lemon juice, add salt and olive oil, and let it rest for ten minutes.
• Mix together sour cream, lemon, jalapeños, and finely chopped chives. Season with salt to taste.