This elegant dish balances the rich, buttery texture of grilled salmon with the bright, peppery crunch of watercress. The base is a warm salad of quartered red potatoes and thinly sliced red onions, lightly pickled in rice vinegar to cut through the richness of the fish. It’s a perfect blend of hot and cold elements, creating a refreshing yet satisfying meal. Ideal for spring or summer dinners, this recipe brings a touch of restaurant-quality freshness to your table. The simple marinade of soy sauce and brown sugar adds a subtle sweetness and depth to the salmon, while the crisp vegetables provide essential texture. ItâÂÂs an excellent choice for a balanced weeknight dinner or a light lunch that feels special.
Grilled Salmon With Potato And Watercress Salad
Description
This elegant dish balances the rich, buttery texture of grilled salmon with the bright, peppery crunch of watercress. The base is a warm salad of quartered red potatoes and thinly sliced red onions, lightly pickled in rice vinegar to cut through the richness of the fish. It&# 226;ÂÂs a perfect blend of hot and cold elements, creating a refreshing yet satisfying meal. Ideal for spring or summer dinners, this recipe brings a touch of restaurant-quality freshness to your table. The simple marinade of soy sauce and brown sugar adds a subtle sweetness and depth to the salmon, while the crisp vegetables provide essential texture. ItâÂÂs an excellent choice for a balanced weeknight dinner or a light lunch that feels special.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 until tender when pierced with a fork, about 15 to 20 minutes.
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Drain the potatoes and spread them on a tray to cool. Once cool enough to handle, cut them into quarters.
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While potatoes cook, thinly slice the red onion and soak it in a bowl of cold water for 15 minutes to mellow the flavor.
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Drain the onions thoroughly and place them in a large salad bowl. Add the quartered potatoes and toss with seasoned rice vinegar to coat.
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In a small bowl, whisk together soy sauce and firmly packed brown sugar to create the salmon glaze.
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Pat the salmon fillets dry with paper towels. Brush both sides with the soy sauce mixture and season lightly with salt.
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Preheat a grill or grill pan to medium-high heat. If using wood chips, soak them in water and place them on the coals or grill grate.
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Grill the salmon skin-side down first for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through but still moist.
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Meanwhile, rinse the watercress and trim off tough stems. Finely chop any thicker stems and toss with the tender leaves.
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Add the fresh watercress to the potato and onion salad. Toss gently to combine.
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To serve, place a generous mound of the potato and watercress salad on each plate. Top with a grilled salmon fillet.
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.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served immediately to maintain the crispness of the watercress.
Substitutions: If watercress is unavailable, arugula or spinach can be used, though they will alter the flavor profile slightly. You can also use Yukon Gold potatoes if red potatoes are not available.
Tips: Soaking the red onions in cold water helps to mellow their sharp bite, making them more palatable in the salad. Ensure the grill is properly preheated to prevent the salmon from sticking.
