Food & Cooking Recipes Ingredients Seafood Recipes Crisp Mackerel Salad with Grainy-Mustard Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lara Robby Servings: 4 Mackerel is richly-flavored and contrasts nicely with the zing of the vinaigrette. Ingredients 4 fresh Atlantic mackerel fillets (also called Boston mackerel), skin on (about 4 ounces each) Juice of 1 lemon, (about 2 Tablespoons) 2 tablespoons white-wine vinegar 1 tablespoon finely chopped shallot 1 tablespoon whole-grain mustard 1 small garlic clove, minced ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives Vegetable-oil cooking spray 4 cups watercress, thick stems discarded Directions Preheat broiler. Place mackerel, skin side down, in a nonreactive baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice. Meanwhile, whisk together vinegar, shallot, mustard, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand 10 minutes. Add oil, whisking until emulsified. Add tarragon and chives. Remove mackerel from lemon juice, and pat dry. Score skin 3 times. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a broiler pan with cooking spray. Lay mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes. Toss watercress with 1 tablespoon vinaigrette. Serve mackerel over watercress, and drizzle with remaining vinaigrette. Rate it Print