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How To make Grilled Salmon with Potato and Watercress Salad
3 lb Small red thin-skinned
Potatoes 1 c Thinly sliced red onion
1 c Seasoned rice vinegar
About 1/2 pound watercress Rinsed and crisped 1 Salmon fillet, about 2 lbs.
1 tb Soy sauce
1 tb Firmly packed brown sugar
2 c Alder 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.
How To make Grilled Salmon with Potato and Watercress Salad's Videos
Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey
My job requires me to eat all day at work. I know. Don't feel sorry for me! But after hours of tasting and testing, I crave something light and healthy for dinner. Today's recipe is a perfect example. This salmon is substantial enough to be filling, but it's still lean. Paired with a fresh, bright salad, it's just right.
Sarah's Tip of the Day:
The special trick to this recipe is the glaze, which is used to flavor both the salmon and the salad dressing. And don't forget to tune in to the video! I'll show you:
* How to make cleanup a snap after cooking the fish
* My cheater method for making a dressing
* And the right time to glaze the salmon.
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Recipe Ingredients:
2 tablespoons soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
Coarse salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon vegetable oil
4 salmon fillets (about 6 ounces each)
1 bunch watercress (about 3/4 pound), thick ends trimmed
1/2 small red onion, thinly sliced
Get the full recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey
Beth's 15-Minute Smoked Salmon Roulade (Real-Time Recipe!) | ENTERTAINING WITH BETH
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Learn how to make my 15-Minute Smoked Salmon Roulade, in real time! This Real-Time Recipe is a great Back-to-School Dinner Idea!
Amazing Watercress Article! (Who knew?!)
BETH’S EASY SALMON ROULADE RECIPE
Serves 1
INGREDIENTS:
1 bunch watercress
Drizzle of Olive Oil
Sat & Pepper to Taste
2 tbsp (30 ml) cucumber, peeled and diced
1 radish, diced
3 tbsp (45 ml) Boursin Cheese
3 large slices of smoked salmon
fresh dill or parsley
2 lemon wedges
METHOD:
Place watercress on a plate to form a base. Drizzle with olive oil and season with salt and pepper
Dice cucumber and radish into tiny cubes. Lay out salmon, overlapping to form a triangle or rectangular.
Spread cheese on top of salmon, in the center. Top cheese with cucumbers and radishes. Roll up to form a log. Place salmon log on center of watercress bed.
Squeeze lemon wedge on top of salmon, add freshly cracked pepper.
Top with fresh dill or parsley.
Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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Salmon Pinapple Salad - Easy Dinner Salad
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We're back with another super simple, super yummy salad that is perfect for your main dinner entree!
INGREDIENTS:
Salmon
Soyaki Sauce (Trader Joes)
Romaine Lettuce
Pineapple (grilled or fresh)
Chopped Red Cabbage
Chopped Green Cabbage
Shredded Carrots
Sliced Cucumbers
Slivered Almonds
Annie's Asian Sesame Dressing
Directions:
Marinate Salmon in Soyaki Dressing over night
Bake at 400 degrees (15-25 min depending on size of Salmon)
Chop all your vegetables, toss them in bowl
Drizzle and toss Annies Asian Sesame Dressing
Add salmon on top!
SMOKED TROUT SALAD WITH DILL DRESSING **low carb**
RECIPE & VIDEO:
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RECIPE
Serves 4
150g mixture of baby spinach, rocket & watercress
2 medium cucumbers, sliced and diced
4 baby beetroots, diced
1 avocado, remove the stone, peeled & sliced
2 x smoked trout fillets
1 tablespoon lemon juice
DRESSING
3 tablespoons of mayonnaise
1 tablespoon olive oil
1 tablespoon of dill, chopped finely
salt & pepper
In a bowl mix the mayonnaise, fresh dill, police oiled salt & pepper and set aside in the fridge until required.
Remove the pieces of smoked trout and set aside.
Place the salad leaves in a serving plate. Add the cucumbers, beetroots and avocado and lightly turn to combine.
Sprinkle the lemon juice over the salad. Add some salt and pepper for extra seasoning.
Add the smoked trout over the green salad. Top the salad with mayo-dill dressing. Ready to serve.
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