Welcome wild salmon season (typically May to September) with this delicious tribute. You can cook the beets and peas and make the dressing ahead.

Prep: 25 minutes   Grill: 14 minutes   

8 oz. golden or red baby beets, trimmed, scrubbed or peeled, and quartered
6 oz. snow peas, trimmed (about 1 1/2 cups)
4 6-oz. skinless salmon fillets, about 1 inch thick
1 Tbsp. hazelnut oil
1/3 cup finely ground hazelnuts
2 Tbsp. all-purpose flour
1/2 tsp. kosher salt
1/3 cup white balsamic vinegar
1/2 tsp. kosher salt
1/4 cup hazelnut oil
2 1/2 cups watercress
3 Tbsp. finely chopped chives

1. Cook beets in boiling, lightly salted water for 15 to 20 minutes or until tender; drain. Meanwhile, place a steamer basket in a large saucepan; bring 1 inch water to boiling. Add pea pods; cover and steam for 2 to 3 minutes or until just tender. Rinse with cold water; drain. Set aside.

2. Brush 1 side of salmon fillets with 1 tablespoon hazelnut oil. In a 9-inch pie plate combine ground hazelnuts, flour, and 1/2 teaspoon kosher salt. Dip brushed side of salmon fillets in nut mixture to coat.

3. For a charcoal grill, arrange heated coals around a drip pan; test for medium heat above drip pan. Place fish, coated side up, on the greased grill rack over the drip pan; cover and grill for 14 to 19 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place salmon on grill rack not directly over heat. Cover; grill as above.) Or to bake, place fish, coated side up, in a shallow baking pan. Bake, uncovered, in a 450° oven for 8 to 12 minutes or until fish flakes easily.

4. Meanwhile, in a small bowl combine white balsamic vinegar and 1/2 teaspoon kosher salt; whisk in 1/4 cup hazelnut oil. Remove 1/4 cup dressing and set aside. In a large bowl toss watercress, chives, pea pods, and beets with the remaining dressing. Divide among 4 individual plates. Add a salmon fillet, coated side up, to each plate. Drizzle the salmon with reserved dressing. Makes 4 servings.

Per serving: 601 cal., 42 g total fat (5 g sat. fat), 100 mg chol., 630 mg sodium, 16 g carbo., 4 g dietary fiber, 38 g protein.