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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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 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. | Ingredients:
3 Pound(s) Small red thin-skinned
1 Cup(s) Thinly sliced red onion
1 Cup(s) Seasoned rice vinegar
1 Salmon fillet, about 2 lbs.
1 Tablespoon(s) Alder or mesquite wood chips
1 Tablespoon(s) Firmly packed brown sugar |
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