Grilled Salmon with Potato and Watercress Salad

Title:
Grilled Salmon with Potato and Watercress Salad

Yield:
6 Servings

Categories:
Grilling,
Low-Fat,
Fish,
Salads




Ingredients:





     3 lb Small red thin-skinned


          Potatoes


     1 c  Thinly sliced red onion


     1 c  Seasoned rice vinegar


          About 1/2 pound watercress


          Rinsed and crisped


     1    Salmon fillet, about 2 lbs.


     1 tb Soy sauce


     1 tb Firmly packed brown sugar


     2 c  Alder or mesquite wood chips


          Soaked in water


          Salt






 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.


 


 Per serving:  439 cal. (19 percent from fat); 34 g protein; 9.4 g fat ( 1.4


 g sat.); carbo.; 1,062 mg sodium; 77 mg chol.


 


 Sunset magazine 6-94


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini