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Grilled Salmon with Potato and Watercress Salad Recipe

Grilled Salmon with Potato and Watercress Salad Recipe

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Grilled Salmon with Potato and Watercress Salad

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Ingredients

Count

Nutrition

14881

Calories

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Ingredients:

Serving

3 lb small (each about 2 in. wide) red thin-skinned potatoes
1 cup thinly sliced red onion
1 cup seasoned rice vinegar
about 1/2 lb watercress, rinsed and crisped
1 salmon fillet, about 2 lb
1 tbsp soy sauce
1 tbsp firmly packed brown sugar
2 cups 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 immerse in cold water. When potatoes are cool, drain well. Use or, if making ahead, cover and chill up to 1 day.
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 coarse stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems with potato salad. Mound watercress sprigs 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.
On a charcoal barbecue. Mound and ignite 50 to 60 charcoal briquets on the firegrate of a barbecue with lid. When briquets are spotted with gray ash, about 20 minutes, bank 1/2 of the coals on each side of the firegrate. Drain wood chips and sprinkle equally onto mounds of coals. Place grill 4 to 6 inches above coals.
On a gas barbecue. Turn gas heat to high. Place wood chips in the barbecue's metal smoking box or in a small shallow foil pan, and set directly on the heat in a corner. Close lid until barbecue is hot, about 10 minutes. Adjust gas for indirect cooking (no heat down center).
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 a platter with salad. Add salt to taste. Serve hot or cool.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14881.07 Kcal (62304 kJ)
Calories from fat	13151.62 Kcal
		% Daily Value*
Total Fat	1461.29g	2248%
Cholesterol	2077.71mg	693%
Sodium	20785.57mg	866%
Potassium	3172.89mg	68%
Total Carbs	107.02g	36%
Sugars	89.74g	359%
Dietary Fiber	18.34g	73%
Protein	320.4g	641%
Vitamin C	164.4mg	274%
Vitamin A	4.5mg	151%
Iron	5mg	28%
Calcium	454.7mg	45%

Amount Per 100 g
Calories	804.31 Kcal (3367 kJ)
Calories from fat	710.84 Kcal
		% Daily Value*
Total Fat	78.98g	2248%
Cholesterol	112.3mg	693%
Sodium	1123.45mg	866%
Potassium	171.49mg	68%
Total Carbs	5.78g	36%
Sugars	4.85g	359%
Dietary Fiber	0.99g	73%
Protein	17.32g	641%
Vitamin C	8.9mg	274%
Vitamin A	0.2mg	151%
Iron	0.3mg	28%
Calcium	24.6mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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