3 lb small red thin-skinned
1 potatoes
1 cup thinly sliced red onion
1 cup seasoned rice vinegar
1 about 1/2 pound watercress
1 rinsed and crisped
1 salmon fillet, about 2 lbs.
1 tbsp soy sauce
1 tbsp firmly packed brown sugar
2 cup alder or mesquite wood chips
1 soaked in water
1 salt
A Recipe for
Grilled Salmon With Potato & Watercress Salad
Worries go down better with soup. |
| Jewish Proverb |
Food Tip |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This Recipe for Grilled Salmon With Potato & Watercress Salad is one of thousands in the Recipes-to-go Barbecue Cookbook.
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
If you enjoy this Grilled Salmon With Potato & Watercress Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
This is a recipe for Grilled Salmon With Potato & Watercress Salad from the recipe cookbook of Recipes-to-go (Barbecue)
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Do vegetarians eat animal crackers? |
| Author Unknown |
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
Serves: 6
Grilled Salmon With Potato & Watercress Salad Recipe brought to you by Recipes To-Go