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Ingredientes
- 3 lb Small red thin-skinned Potatoes
- 1 c. Thinly sliced red onion
- 1 c. Seasoned rice vinegar About 1/2 lb. watercress Rinsed and crisped
- 1 x Salmon fillet, about 2 lbs.
- 1 Tbsp. Soy sauce
- 1 Tbsp. Firmly packed brown sugar
- 2 c. Alder or possibly mesquite wood chips Soaked in water Salt
Direcciones
- In a 5-to 6-qt pan, bring about 2 qts water to a boil over high heat; add in potatoes. Cover and simmer over low heat till potatoes are tender when pierced, 15 to 20 min. Drain and chill.
- Soak the onions about 15 min in cool water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add in to onions.
- Trim tender watercress sprigs from stems, then finely chop sufficient of the course stems to make 1/2 c. (throw away extras or possibly save for other uses). Mix minced stems on a large oval platter with potato salad alongside; cover and keep cold.
- 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 possibly flame. Cover barbecue (open vents for charcoal) and cook till fish is barely opaque in thickest part
- (cut to test), 15 to 20 min. Transfer fish to platter with salad. Add in salt to taste. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 40 | 41% |
| Total Fat 4.46g | 6% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 175mg | 7% |
| Potassium 197mg | 6% |
| Total Carbs 5.32g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.09g | 3% |
| Protein 7.17g | 11% |
