Crisp Mackerel Salad With Grainy-Mustard Vinaigrette

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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

1/2 teaspoon coarse salt

1/4 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

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