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Title: Grilled Salmon with Potato and Watercress Salad
Categories: Grill Diet Fish Salad
Yield: 6 Servings

3lbSmall red thin-skinned
  Potatoes
1cThinly sliced red onion
1cSeasoned rice vinegar
  About 1/2 pound watercress
  Rinsed and crisped
1 Salmon fillet, about 2 lbs.
1tbSoy sauce
1tbFirmly packed brown sugar
2cAlder or mesquite wood chips
  Soaked in water
  Salt

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 From: Srussell@unix.Ieway.Com Date: Tue, 03 Oct 1995 18:26 -0700 (Pdt

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