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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.
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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!
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Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay
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40 Easy Summer Salads For Your Next Barbecue !
These summer salad recipes are the perfect go-to summer meal. They'll be a fresh addition to the grilling recipes served at your backyard barbecue.
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Cripsy Salmon Crushed Potatoes with Fresh Crab Meat
Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, ranging 23--214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things.
Superfood Salmon Salad | Bonefish Grill Copycat
This superfood packed salmon salad is loaded with roasted sweet potato croutons, avocado, quick pickled onions and a light lemon vinaigrette! It’s an easy go-to meal you’ll love having as part of your weekly rotation. Inspired by the Grilled Salmon Superfood Salad at Bonefish Grill.
Quick pickled onions:
Sweet potato croutons:
Lemon vinaigrette dressing:
Get the full salmon salad recipe:
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Pan-fried salmon with spinach, watercress and Saint Agur Blue Cheese sauce by Raymond Blanc
The simplicity of this dish makes it a perfect option to cook at home when you are short on time. The crisp skin provides a beautiful texture, while the soft flesh of the fish provides a wonderful contrast. The jus comes from the cooking juices of the greens, finished with a little Saint Agur blue cheese and a touch of cream to balance the sauce.
To find out more, go to: SaintAgur.co.uk