This dish offers a perfect balance of rich, smoky flavors and crisp, fresh textures. The salmon is glazed with a simple yet effective mixture of soy sauce and brown sugar, then grilled over soaked wood chips to impart a delightful aromatic smoke. Meanwhile, small red potatoes are simmered until tender and tossed with thinly sliced red onions and rice vinegar for a bright, pickled bite. The addition of fresh watercress adds a peppery crunch and vibrant green color, cutting through the richness of the fish. It’s an elegant yet approachable meal that feels special enough for dinner parties but simple enough for a satisfying weeknight dinner. Serve immediately while the salmon is hot and the salad is crisp.
Grilled Salmon With Potato & Watercress Salad
Description
This dish offers a perfect balance of rich, smoky flavors and crisp, fresh textures. The salmon is glazed with a simple yet effective mixture of soy sauce and brown sugar, then grilled over soaked wood chips to impart a delightful aromatic smoke. Meanwhile, small red potatoes are simmered until tender and tossed with thinly sliced red onions and rice vinegar for a bright, pickled bite. The addition of fresh watercress adds a peppery crunch and vibrant green color, cutting through the richness of the fish. It&# 226;ÂÂs an elegant yet approachable meal that feels special enough for dinner parties but simple enough for a satisfying weeknight dinner. Serve immediately while the salmon is hot and the salad is crisp.Ingredients
Directions
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Bring a large pot of salted water to a boil over high heat. Add the small red potatoes and simmer covered over low heat until tender when pierced with a fork, about 15 to 20 minutes. Drain and let cool slightly.
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While potatoes cook, soak the wood chips in water according to package instructions. Prepare the grill for indirect medium-high heat.
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In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved to create the glaze.
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Place the thinly sliced red onions in a bowl and cover with cold water. Soak for 15 minutes to mellow the flavor, then drain well.
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Toss the drained onions with the seasoned rice vinegar. Cut the cooled potatoes into quarters and add them to the onion mixture.
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Rinse the watercress, trim tough stems, and finely chop enough of the thicker stems to yield about 1 cup of chopped greens. Toss the watercress into the potato and onion mixture.
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Pat the salmon fillet dry and brush generously with the soy-brown sugar glaze.
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Place the soaked wood chips on the grill coals or heat source. Grill the salmon over indirect heat, covered, until cooked through and opaque in the center, about 10 to 15 minutes depending on thickness.
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Divide the potato and watercress salad among plates. Top each serving with a piece of grilled salmon. 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.
