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Grilled Salmon with Potato and Watercress Salad

















3 pounds red skinned potatoes
1 cup red onion
thinly chopped
1 cup rice vinegar
½ pound watercress
rinsed and crisped
2 pounds salmon fillets
1 tablespoon soy sauce, tamari
1 tablespoon brown sugar
firmly packed
to taste


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 ½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 515g (18.2 oz)
Amount per Serving
Calories 49031% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 284mg 12%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 33%
Sugars g
Protein 76g
Vitamin A 37% Vitamin C 61%
Calcium 18% Iron 82%
* based on a 2,000 calorie diet How is this calculated?


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