Ingredients
1 lemon, thinly sliced
5 whole black peppercorns
Coarse salt and pepper
4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/4 cup extra-virgin olive oil
2 teaspoons grainy mustard
1 bunch watercress, trimmed
2 large peaches, thinly sliced
1 cup fresh basil leaves
Preparation
Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.
