Baked

Local Business

Fairview Q.C Philippines, 1121 Quezon City, Philippines 
Contact:  09202180061/09184104329
website: http://bakedphilippines.wix.com/baked


       Last month I went to my friends house at Fairview Quezon City. I already tasted these cupcakes before when we attended a friends christening. I never thought that my friend and her sister can bake these delicious cupcakes. The sweetness and the texture of the cupcake is extraordinary. It's not the usually cupcakes that you can see in someones birthdays, christenings and weddings. The cupcakes we're bake with pure talent and love of food.

     If your an avid fan of arts, I think you should try  these cupcakes. The combination of colors, designs and size makes a big difference.  This is good specially if you have kids that are going to celebrate their birthdays and wants to have a party.

When I tasted the cupcakes I felt something unusual, I was happy, my appetite for food increases and all of a sudden I forgot my name (JOKE) hahaha. To be honest these cupcakes were bake with extra care, love and passion. Because of that I will recommend these cupcakes to my friends, neighbors, relatives and family.

 I rate these cupcakes 10/10 not because we're friends but because it taste so good and I forgot to mention affordable. 


Pictures Source: https://www.facebook.com/BakedPhilippines 

Fish sa Boracay

Photograph by : TL Rizza

For Your Burger, Steak, and Dessert Cravings

By Mabel David-Pilar

 

Where do you go to treat yourself to a juicy, high-quality burger or a perfect piece of steak? How about to satisfy your sweet tooth?

With so many restaurants in Metro Manila catering to our every craving, it's easy to lose track of which ones are actually worth the visit, which ones won't be a disappointment, and which ones are destined to become our favorites.
To help, we at Yahoo! share some of our favorite restaurants, particularly for those special evenings or anniversary dates. Read on about Myron's Steak, Ribs & Seafood, Elbert's Steak Room, and Sweet Bella, and share with us your own favorite dining destinations.
Photos courtesy of Yahoo! Southeast Asia staff
Myron's Steak, Ribs & Seafood
By Charley Braga, Yahoo! Southeast Asia

Myron's Wagyu Black and Blue Burger

Filipinos' palate for a good burger never seems to tire, notwithstanding new burger joints cropping up every year.  But there's one restaurant that goes head-to-head with foreign franchises and big name-brand chains in terms of burger satisfaction — Myron's Steak, Ribs & Seafood.
While their steaks, ribs, and seafood definitely deserve honorable mention, it's their Wagyu Black and Blue Burger that's put Myron's on the burger map: A juicy patty made up of a third of a pound of beef, adorned with gruyere or cheddar cheese and blue cheese, with three flour-dipped onion rings on top of a sesame-seed bun is all it takes to create burger heaven.  To richen your experience, ask for an order of foie gras on top, in case your taste buds (and heart) can take it.

For a sweet treat, try the Old Fashioned Bread Pudding with Dark Caramel Ice Cream

For a sweet treat, don't miss the Old Fashioned Bread Pudding with Dark Caramel Ice Cream. This bread pudding is not your run-of-the-mill pudding; smooth and firm, it's the cakey counterpart to the "bread-y" dessert most people are accustomed to. Served a la mode with dark caramel ice-cream and a shot of brown sugar syrup, it's the perfect decadent dessert to cap off a deservedly indulgent meal.

Myron's Steak, Ribs, & Seafood is located at the Concourse level of Power Plant Mall, Rockwell Center; and Greenbelt 5, Legaspi Street, Makati City.
Elbert's Steak Room
By Aimee Marcos
For meat-loving folks, there are times when you just really want to sink your teeth into a juicy, well made, simple steak that will satisfy your cravings. And in an unassuming spot in the middle of the bustling street of H.V. de la Costa in Makati's Salcedo Village, you'd never guess (unless precise instructions have been given to the diner) that there is a fine dining restaurant tucked inside.
Take the stairs at the side of the building, and up three flights of stairs and past different offices, one can't help but ask, "Am I in the right place?" Once you see a huge red wall, you know you've found it. That is Elbert's Steak Room.
It seems that this is the testament to the owners and that they are notorious for not wanting to give out too many interviews, to let the food speak for itself. The Cuencas have since become the insider's secret to major meat lovers and ardent foodies in the metro.
The food is limited granted, but the quality is beyond compare. Touted by many as one of the best (if not the best place) in Manila to get a steak, they live up to their reputation. The steak is as delectable as it is straightforward. There are not that many trimmings so as to not take away from the meat. (Steak choices for the dinner menu include Shortloin, Ribeye, Striploin, Tenderloin, and Filet Mignon.)

Beyond premium steaks, Elbert's also serves a richly-flavored burger with bone marrow and truffles

Apart from the steaks, Elbert's also has the mouthwatering Bone Marrow Burger (order it a couple of days in advance). Do it for a special occasion or just a treat for yourself and a friend. For those who are looking for something a little lighter, there is a side menu of seafood and alternatives to make sure one can hang with the meat lovers.
Elbert's Steak Room is located at the 3/F Sagittarius Building III, 111 H. V. de la Costa Street, Salcedo Village, Makati City

Sweet Bella
By Jason Domantay, Yahoo! Southeast Asia

Sweet Bella's Mangotier, Strawberry Shortcake, and Pearl Cake

I don't need to look far to find my favorite dessert place because it just happens to be very near our office. The place is called Sweet Bella and it serves desserts that really capture the playful flavors of fruits.

Mangotier--a delightful and filling mango mousse

My favorite is the Mangotier which is a mango mousse covered with slivers of, what else, mangoes. The creaminess of the mousse is balanced by the acidity of the mangoes covering the dessert. The result is a refreshing treat that is both delightful and filling.

Guava-flavored Pearl Cake

I also love their Strawberry Shortcake which has light and fluffy cream on a base of a moist strawberry cake. It is a whimsical dessert that is almost too pretty to eat. But whenever I'm feeling adventurous, I order their Pearl Cake. This is a guava-flavored cake that captures the texture and citrusy sweetness of the fruit.
It is for these treats that I consider Sweet Bella one of my happiest places in Metro Manila.
Sweet Bella is located in Burgos Circle cor. Rizal Drive, Bonifacio Global City.

Source: http://ph.news.yahoo.com/blogs/timpla/burger-steak-dessert-cravings-025821369.html

The Pizza Experience

It was raining and the wind blew so hard. I and buddy decided to go to a pizza restaurant. Kinda hesitant because I felt so lazy, I just want to sleep or be a couch potato for 2 days but who can resist Shakey’s pizza. I ordered thick crust pizza (hand toss) top with cheese and pepperoni. I don’t know what’s with pepperoni but I’m craving for it. I can eat one party pizza without any help. Hahahahahah. 

I’m serious, can you imagine that. I’ve wanted to join any eating contest. On the other hand I’m a bit disappointed about the service because it was too slow and they don’t even mind us. We’re asking for the bill and it took us forever. I done with my grocery, I went to the comfort room for 3 times and still the bill didn’t come. 

The worst par t, the waiter ignores us and he even quoted as “Hindi ko naman table yan eh” then he left and never came back. Kairita diba? I’m going to pay naman……. Hayssssst

Inuman Food

The ultimate crispy pig is chicharon bulaklak

Whether you're swigging down a bottle of beer, shooting down shots of lambanog (local wine made from coconut), or taking your time with a bottle of wine, there's nothing like pairing pulutan with a drink. Incorrectly but steadfastly believed to "line the stomach," thus allowing for less alcohol absorption (read: beer belly) pulutan takes a myriad of forms--from glorified street food using the different anatomies of chicken and pigs to more upscale versions rebranded as tapas.
Pulutan is not a meal or a snack even. It's food that always has alcohol at its center, is often grilled or deep-fried, is always oily, and should be able to be eaten with your fingers, most of the time anyway. Here, a few of the popular pulutans:

Because nothing spells sisig like excess, a whole raw egg is cracked atop

Sisig
Practically everything except the pig's oink and meat are used to make this Kapampangan original. Skin, cheeks, nose, ears, even the animal's inner organs are chopped up, boiled, seasoned, and grilled. Sometimes it's even fried with plenty of chopped onions and chilies and salt. When it comes to table, people reflexively reach for the liquid seasoning and tak-tak-tak! it on followed by squeezes of calamansi. And because nothing spells sisig like excess, a whole raw egg is cracked atop. There's even sisig mixed with chunks of chicharon to make crunchy sisig, a heart-stopping (literally!) version of the original sisig which is soft and salty.
Chicharon Bulaklak
Filipinos love crispy pork in all its forms: lechon, crispy pata, lechon kawali, chicharon. But the ultimate crispy pig is chicharon bulaklak. It's fried pork intestines that when deep-fried bloom, hence the "bulaklak" assignation. And truly, they do look like flowers, curly edges that ripple around a middle of fat and a chewiness that alternates between tough and tender. There's a feral, very deeply meaty flavor about a good chicharon bulaklak and it's at its best when dipped in a vinegar-soy sauce concoction or eaten as is sprinkled with grains of salt or even MSG.

It's best to eat these when hot off the fryer

Crispy Crablets
Admittedly less common than the above, these are wonderful because you can eat the whole thing, head and all. These soft-shelled baby crabs abound in riverbanks but can be cultured in fish ponds too. After cleaning and being soaked in gin to remove any off-odors, they're dredged in seasoned flour and then flash-fried. It's best to eat these when hot off the fryer and dipped — make that dunked — in strong vinegar anointed with siling labuyo (bird's eye chili) and salt.

A favorite in reality shows and is often used jokingly to instill "fear" in foreigners visiting Manila …

Balut & Penoy
Sold at night by itinerant vendors shouting the characteristic "Baluuut . . . penoy!" this is the first choice of people who've pulled together a spontaneous drinking session outside their home. Usually sold together and swathed in a grimy, threadbare cloth to keep the eggs warm, the eggs are differentiated only by scrawled markings with a fast-fading marker pen.
Balut and penoy are both duck eggs but it's their incubation length that determines their look and thus, taste. The more benign is the penoy, an infertile duck egg which, while it sounds technical, looks and tastes like a regular boiled egg. It's usually sold with grains of coarse salt pressed into a fold of newspaper. Use this instant receptacle to hold the pieces of peeled eggshell and then press the salt onto the penoy.
The balut is a favorite in reality shows and is often used jokingly to instill "fear" in foreigners visiting Manila. An incubated duck egg with a 16-18 day-old embryo, this is made edible after being boiled for up to 30 minutes. A balut can be off-putting right from the get-go with its webbed shell interior and indescribable texture — from the chick itself to the lone bone.
Grossness aside, both these eggs are favorites among beer drinkers. And that they're regarded as aphrodisiacs and energy boosters is but a plus.

Meat on sticks--cheap and satisfying with a variety to please the pickiest eater

BBQ
Filipinos have their own inimitable way with grilling meats on sticks. Whether it's whole meat parts like pork bbq or animal innards (isaw and tenga and betamax et al.), this is food that's marinated, skewered, and cooked. Cheap and satisfying with a variety to please the pickiest, plus it can be eaten out of hand, what could be better than that?

Source: http://ph.news.yahoo.com/blogs/timpla/inuman-food-063028133.html

Chicken-all-you-can’ promo is back,

MANILA, Philippines — It’s time to work up a big appetite because the  biggest all-you-can-eat promo is back.
Max’s Restaurant will re-launch its Chicken-All-You-Can promo for 2011 which kicks off on June 10.
“Chicken-All-You-Can fever has never really waned since it’s successful launch last year,” said Bobby Simborio, Corporate Communications Officer for Max’s Group of Companies.
“We have received an overwhelming clamor for this unlimited chicken offering from our customers all over the Philippines. Now, Chicken-All-You-Can is definitely here– and it’s bigger and better,” he added.
Troop to your favorite Max’s Restaurant and avail of their unlimited serving of their “sarap-to-the-bone” fried chicken from 6:00 pm to 10:00 pm daily for only P199. The meal is inclusive of an ice-cold glass of Pepsi which can be upgraded to bottomless serving for only P28.
Watch out for show-stopping performances from Max’s restaurant employees every 6:00 pm which signals the start of the promo daily.
In addition, Max’s is also giving away P20 money coupons for every P200 purchase during the Chicken-All-You-Can promo, which may be used for transactions with any Max’s branch within a year after issuance.
“For those who missed Max’s Chicken-All-You-Can promo last year, this is their chance to avail of Max’s biggest treat. Celebrate with your friends, family and barkada!” Simborio said.
Promo runs from June 10 to June 11 only, and is available in all Max’s Restaurant’s nationwide, Simborio said.

Source: http://newsinfo.inquirer.net/13561/%E2%80%98chicken-all-you-can%E2%80%99-promo-is-back

 
Ronald McDonald is having a midlife crisis

His floppy shoes, painted-on smile and flaming-red hair may be a harder sell to today's kids who are trading in their dolls and trucks for manicures and mobile game apps at ever younger ages. He also seems out of step with McDonald's Corp.'s new efforts to appeal to adults. The 48-year-old spokesclown has fallen flat in new ads this year, according to Ace Metrix, a group that tracks TV advertising.
And the government is getting strict on marketing unhealthy food to children. That has both marginalized Ronald as more of a mascot than a product pitchman and landed him in the middle of the bigger debate about food makers' responsibilities in stemming the rise in childhood obesity.
McDonald's says it is proud of the food it offers and that Ronald teaches children to be active.
Critics say it's time to hang up the yellow jumper.
A group called Corporate Accountability International plans to ask Ronald to retire at the company's annual meeting on Thursday. They say Ronald encourages kids to eat junk food, contributing to a rise in childhood obesity and related diseases such as diabetes.
The group, which campaigned against the Joe Camel cigarette mascot in the '90s and complained about Ronald as a role model at McDonald's annual meeting last year, has stepped up its campaign. The group has taken out full-page ads Wednesday in the Chicago Sun-Times, New York Metro and four other papers to call for his head. The ads, signed by more than 550 health groups and professionals, carry the headline, "Doctors' Orders: Stop Marketing Junk Food To Kids."
What follows is an open letter to McDonald's CEO Jim Skinner, that says in part, "We ask that you heed our concern and retire your marketing promotions for food high in salt, fat, sugar, and calories to children, whatever form they take — from Ronald McDonald to toy giveaways."
McDonald's defended Ronald against the group's attack at last year's annual meeting and is adamant that it has never considered retiring or even downplaying their smiling mascot.
"It's totally unfounded," said Marlena Peleo-Lazar, the company's chief creative officer, who describes Ronald as "a force for good."
Ronald, the world's most famous clown, had humble beginnings with a paper-cup nose and scraggly blonde wig. First played by Willard Scott in 1963, he dispensed burgers and fries to delighted children and flew around on a magic hamburger. "Goofy and clumsy" is the way McDonald's describes the early incarnations.
A decade later McDonald's created standards on makeup and mannerisms for Ronald, so the actors who portrayed him could present a united front. Around that time, they also created McDonaldLand, home to Grimace, Mayor McCheese and an array of other characters.
(McDonald's, for the record, views Ronald as a real person. "There's only one Ronald," Peleo-Lazar said in response to several questions about how many actors portray the smiling clown.)
Around 2004, McDonald's christened Ronald as a "balanced, active lifestyles ambassador," and stuck him in commercials where he trained for the Olympics. He got workout clothes. He got a tuxedo. He moved from McDonaldLand into the real world. New commercials show him as an active, athletic clown who plays soccer, shoots hoops and encourages kids to visit McDonald's Happymeal.com website. There's barely a mention of burgers and fries.
While other clowns have faded, Ronald has endured. He's been immortalized as a Beanie Baby, a bobblehead and a balloon in the Macy's Thanksgiving parade. Even now, Zagat says he's the most popular fast-food mascot, beating out Jared the Subway Guy.
"It would be tough to walk away from him," said Nigel Hollis, whose company, Millward Brown Optimor, calculates that McDonald's is the fourth-most valuable brand in the world. "It would be almost as if the Geico gecko disappeared, or the Aflac duck."
But Jack McKee, vice president of sales and marketing at Ace Metrix, said new Ronald McDonald commercials have failed to entice test audiences. His company surveyed 500 people about each commercial, he said.
"It's really remarkable how often I saw the word 'creepy'" in the survey comments, McKee said.
Replies Peleo-Lazar: "For everyone who may feel that way, there are more who feel the opposite."
Through the years, Ronald has also been the face of Ronald McDonald House Charities, which provides free or inexpensive housing for families who must travel to get medical treatment for a child. He still shows up as often as ever at camps for sick children and charity events.
Nick Guroff, a spokesman for Corporate Accountability International, said while that's a worthwhile charity, "to use that as their excuse for marketing junk food to kids is sort of having their burger and eating it too."

Source: http://ph.news.yahoo.com/ronald-mcdonalds-midlife-crisis-210543802.html

Selecta Gold Series

          

          It’s a very hot summer day and everyone has a headache.  While I was having a class with my favorite Student Jeong Do Yeong my BF came to me and gave this very delicious Ice Cream. Select Gold Series (Hazelnut Brownie) extra creamy premium. He He He he! I know I’m lucky because I got it for free. 

          To tell you honestly guys, I really love eating Ice Cream. It’s my first love; I love the exquisite taste and the creaminess of this Ice Cream. It surpasses my expectations.  Because I often buy Choco Almond fudge by Selecta too.

        The delectable taste of Selecta Gold is very promising. It’s not too sweet but very creamy. I felt the freshness of the brownies and Hazelnut that melts in my mouth. I don’t know the price sorry guys.

      This is only 100ml so it’s kinda small, So if you want a bigger one go for 1liter. (“,)

Favorite Summer Meriendas

Banana cue: emblem of the classic Pinoy merienda

From the awesome response we've received on previous Timpla entries for your best summer merienda choices and a tasty Halo-Halo debate, Lori Baltazar lists down classic Pinoy summer treats. Which one will you buy when it's 4pm?
Ah, summer! Sweltering heat, sleeveless shirts, and glistening skin, "glistening" due to the excessive perspiration triggered by the spike in the mercury. But temperature discomfort aside, it can't be denied that summer triggers something else in all of us: cravings for food that seem especially tempting when eaten in the torrid heat.
Here  some favorites — yours and mine:

Halo-Halo

Halo-halo
The king of summer meriendas is none other than the halo-halo. It's the "mix-mix" medley that proves so good and timeless. Though contentions abound as to which ingredients comprise a good halo-halo (sago? sweetened saba? cornflakes?) even up to the shape of its receptacle (milkshake-type glass? squat, wide-mouthed bowl? drinking glass?), there are some generally-held truths. One, the ice should be finely-shaved, and not too much of it. Two, there should be enough milk (whether that be evap or fresh milk is another debate).  Finally, a scoop of ice cream (ube preferred) is non-negotiable.

Sago at Gulaman

Sago't Gulaman
Gulaman, squares of dried seaweed re-hydrated and available in vivid colors are paired with sago, tapioca balls, or "pearls" as their new-age name suggests, translucent they be or not. Submerged and occasionally, buoyant, in a sugar syrup laced with pandan leaves, sago't gulaman rehydrates sweetly and coolly.

Fresh Fruit, especially mangoes

Summer is incomplete without the glory that is the mango (green or yellow). Some say this juicy wonder is God's gift to Filipinos for enduring the blistering heat. Whatever it may be, mangoes are at their best when it's oh-too-hot-outside. Popped in the refrigerator for a few hours, they're best eaten cold while standing over the kitchen sink, letting the juices flow freely down arms and messy mouth.
Fruit Salad
This is more of a Christmas staple but fruit salad can't be beat when smothered in cream and sweetened with condensed milk.

Fruit Salad for summer

Often, it's canned fruit cocktail that's used for these fruit salads to which — depending on desire — more add-ins are tossed in (cashews, blue cheese (!), nata de coco, etc.
Banana-que
How the heck do you spell banana-que anyway? Is it how I spell it above? banana-cue? banana-q? And what's with the que/cue/q, anyway?
However it's spelled, banana cue is simply saba (cooking banana, similar to plaintains), rolled in brown sugar and then deep fried. The hot oil caramelizes the sugar, giving the banana-que an ooey-gooey, (careful not to bite into it while it's still hot!) crunchy quality. This banana fritter of sorts, is often sold on the street as an afternoon snack and of course, made at home.
Turon
A street food that's more delicious when bought off the street sometime around mid-afternoon (it's the street fumes that give it that distinctive flavor), turon is too easy to love. Saba bananas are layered over an egg roll wrapper (aka lumpia wrapper) rained down with sugar, and if the cook/street stall owner is lucky or generous or both, there will be a layer of langka (jackfruit) atop the saba. Eaten while possessing still a memory of warmth, the crunch and corresponding sweetness makes this a summer merienda to remember.

Turon

Barbeque
Again, another of those food words that's spelled in myriads of ways. Is it barbeque? Barbecue? Bar-B-Q? Or the more direct BBQ? It's moot, I believe. Barbeque is one of those on-the-stick foods that bewitches with its slightly bite-y meat, the tangy-sweet basting sauce, and of course, that nugget of fat at the end that glitters like a jewel. Hot rice and mouth-puckering vinegar optional.

Barbecue, kalsada style

Ube ice cream
Of course you can have any flavor you want. Summer means ice cream and that invariably means ube.

Ube Ice Cream

Why ube? Well, it's such a Pinoy flavor certainly, but I believe ube ice cream is a summer food because it lends itself so well to other summer merienda foods: atop halo-halo or turon, enmeshed inside a pandesal, and of course, eaten plain in a big bowl with an equally big spoon.
Lori Baltazar is the whiz behind the popular food blog, Dessert Comes First.
From the Yahoo! editors: Share and declare your favorite summer meriendas!

Source : http://ph.news.yahoo.com/blogs/timpla/favorite-summer-meriendas-114736474.html

Junk food addicts show same brain activity as drug addicts

Indulging in food cravings could be more than just a matter of a weak will. After studying the brain activity of women presented with a chocolate milkshake, researchers in the US found that seeing the tempting dessert drink activated the same parts of the brain as a drug addict who sees cocaine.

The Yale University study -- published online this week and due to appear in the August issue of Archives of General Psychiatry -- found that higher food addiction scores correlated with greater activation in certain areas of the brain -- the same areas that light up among people with a substance dependence.
Participants included 48 healthy young women ranging from lean to obese. They were presented with both a chocolate milkshake and a tasteless control solution. Milkshakes were chosen not only for their high fat and sugar content, but also because it allowed participants to keep still during head scans.
The implications of the study could be wide-ranging. One-third of American adults are obese and suffer from obesity-related diseases, researchers point out. Most obesity treatments fail and patients regain the weight within five years. But if certain foods are addictive, not only could that explain why some people can't lose weight, it could also change the dialogue on obesity and food advertising, the study suggests.
"If food cues take on enhanced motivational properties in a manner analogous to drug cues, efforts to change the current food environment may be critical to successful weight loss and prevention efforts," reads the study. "Ubiquitous food advertising and the availability of inexpensive palatable foods may make it extremely difficult to adhere to healthier food choices because the omnipresent food cues trigger the reward system."
Researchers from The Scripps Research Institute in Florida came to similar conclusions last year when they found that overconsumption of high-calorie foods can trigger addiction-like responses in the brain. The study, which used lab rats, could help in understanding obesity as a food addiction and in developing therapies for it, researchers said.
Though compulsive eaters can do little to avoid fast-food billboard ads around their city or commercials on TV, the Mayo Clinic offers advice on how to change the food environment at home. For example, keep less food at home than usual to avoid temptation. Keeping the house junk food-free also eliminates visual cues.
http://archpsyc.ama-assn.org/cgi/content/abstract/archgenpsychiatry.2011.32v1

Apollo Checker Bar

When I first saw this Apollo Checker Bar, I’m a bit hesitant if I’ll purchase it or not. To be honest I really don’t know the brand and by the looks of it, I think it’s not yummy at all. But when I tried one “Oh My GOD” It’s so delicious and so full of chocolate. 

I’ve been eating Apollo Checker Bar for a month now. All I can say is that this chocolate coated and cream filled wafer is very delicious.  It’s like  eating Ferrero Roche, Why? I don’t even know. But the taste was so good; it melts in your mouth. The catch is this chocolate bar is very cheap. You can buy it for P6.00  you’re reading it right, P6.00.

So what are you waiting for grab your own Apollo Checker Bar right now.

Grilled Salmon Fillet with Honey-Mustard Sauce

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard
• 3 tablespoons honey
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons finely chopped fresh mint leaves
• Kosher salt and freshly ground black pepper
• 2 pound fillet salmon, skin on
• 2 tablespoons canola oil
• 1 bunch watercress, coarsely chopped
• 1 small red onion, halved and thinly sliced
• 2 tablespoons aged sherry vinegar
• 2 tablespoons extra-virgin olive oil

Directions

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Heat the grill to high.

Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Source : http://www.foodnetwork.com/recipes/bobby-flay/grilled-salmon-fillet-with-honey-mustard-sauce-recipe/index.html