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Grilled Salmon With Potato And Watercress Salad
Yields: 6 serving(s)
Ingredients
- 3 pound(s) small red thin-skinned
- Potatoes
- 1 cup(s) thinly sliced red onion
- 1 cup(s) seasoned rice vinegar
- About 1/2 pound watercress
- Rinsed and crisped
- 1 salmon fillet, about 2 pounds
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) firmly packed brown sugar
- 2 cup(s) alder or mesquite wood chips
- Soaked in water
- Salt
Directions
- In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes.
- Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes.
- Drain and chill.
- Soak the onions about 15 minutes in cold water to cover.
- Drain and mix onions with rice vinegar.
- Cut potatoes in quarters; add to onions.
- Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup discard extras or save for other uses.
- Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool.
- Rinse salmon and pat dry.
- Place, skin side down, on a piece of heavy foil.
- Cut foil to follow outlines of fish, leaving a 1-inch border.
- Crimp edges of foil to fit up against edge of fish.
- Mix soy sauce with brown sugar and brush onto the salmon fillet.
- Lay fish on center of grill, not over coals or flame.
- Cover barbecue open vents for charcoal and cook until fish is barely opaque in thickest part cut to test, 15 to 20 minutes.
- Transfer fish to platter with salad.
- Add salt to taste.
- Serve hot or cold.
Nutritional Information
- 439 calorie(s) (19 percent from fat)
- 34 gram(s) protein
- 9.4 gram(s) fat ( 1.4 gram(s) saturated )
- Carbo.
- 1,062 milligram(s) sodium
- 77 milligram(s) cholesterol
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