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Dinner Tonight! | Second Helpings

Save the Grilled Salmon

April 24, 2002|DIANE MORGAN | SPECIAL TO THE TIMES

Grilled salmon is a family favorite, especially in spring, when Chinook (or king) salmon is in the markets. Grill steaks or filets that are 3/4- to 1-inch thick, allowing about 6 ounces per person for dinner, and save about 3/4 pound to make this main-course salad later in the week.

When grilling salmon, prepare a medium-hot fire in a charcoal or gas grill. Brush the salmon with olive oil and rub it with a little salt and pepper. To keep the fish from sticking, brush the grill grates well with oil. Place the salmon skin-side up over the flame and cover. After about 5 minutes, turn the salmon over and grill, covered, until opaque all the way through. The timing will depend on the thickness of the fish.

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Diane Morgan is co-author of "Dressed to Grill: Savvy Recipes for Girls Who Play With Fire" (Chronicle Books, $16.95).

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Grilled Salmon Salad With Potatoes and Dill

Active Work Time: 40 minutes * Total Preparation Time: 1 hour

12 baby red boiling potatoes

2 1/2 teaspoons salt, divided

1 shallot, minced

1 teaspoon Dijon mustard

1 teaspoon sugar

2 tablespoons lemon juice

6 tablespoons olive oil

Freshly ground pepper

3/4 pound grilled salmon

2 tablespoons chopped fresh dill

1 ripe avocado, cut into 1/2-inch dice

1 large bunch watercress

Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 teaspoons of salt, and reduce the heat so the water just simmers. Cook the potatoes until tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle.

While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 teaspoon of salt, the lemon juice and olive oil in a small bowl. Add pepper to taste.

Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pieces. Add to the salad bowl along with the dill and avocado. Cut off and discard the tough stems of the watercress. Coarsely chop the rest and add to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.

4 main-course servings. Each serving: 484 calories; 438 mg sodium; 54 mg cholesterol; 35 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 22 grams protein; 3.48 grams fiber.

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