This vibrant dish pairs perfectly grilled, flaky salmon with a refreshing and textural salad. The base features tender baby red potatoes, thinly sliced red onions, and peppery watercress, all tossed in a light, zesty rice vinegar dressing. The salmon is glazed with a simple mixture of soy sauce and brown sugar, then grilled over wood chips for a subtle smoky depth. It’s a balanced, healthy meal that feels elegant yet approachable. Ideal for summer barbecues, warm-weather dinners, or a lightened-up weeknight meal. The contrast between the warm, savory fish and the cool, crisp salad makes every bite satisfying and refreshing.
Grilled Salmon With Potato & Watercress Salad
Description
This vibrant dish pairs perfectly grilled, flaky salmon with a refreshing and textural salad. The base features tender baby red potatoes, thinly sliced red onions, and peppery watercress, all tossed in a light, zesty rice vinegar dressing. The salmon is glazed with a simple mixture of soy sauce and brown sugar, then grilled over wood chips for a subtle smoky depth. It&# 226;ÂÂs a balanced, healthy meal that feels elegant yet approachable. Ideal for summer barbecues, warm-weather dinners, or a lightened-up weeknight meal. The contrast between the warm, savory fish and the cool, crisp salad makes every bite satisfying and refreshing.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the small red potatoes and simmer until tender when pierced with a fork, about 15 to 20 minutes. Drain and let cool slightly, then cut into quarters.
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While potatoes cook, place thinly sliced red onions in a bowl and cover with cold water. Let soak for 15 minutes to mellow the bite, then drain thoroughly.
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In a large salad bowl, combine the quartered potatoes, drained red onions, and rinsed, trimmed watercress. Add enough seasoned rice vinegar to lightly coat the ingredients and toss gently to combine.
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Preheat grill to medium-high heat. Soak wood chips in water for at least 15 minutes, then drain and place on the hot grill grates or in a smoker box.
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Whisk together soy sauce and firmly packed brown sugar until smooth. Brush the mixture generously over the salmon fillet.
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Grill the salmon skin-side down first (if skin-on) or flesh-side down, cooking for about 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.
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Divide the potato and watercress salad among plates. Top each serving with a piece of the grilled salmon and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 5298.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 1362.0g454%
- Dietary Fiber 0.0g0%
- Sugars 1362.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
