Grilled Salmon With Potato Watercress Salad Recipes

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Time 43m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

GRILLED SALMON WITH HONEY-SOY MARINADE

Grilled Salmon with Honey-Soy Marinade image

Six ingredients are all it takes for this full-flavor easy salmon marinade. With the flavor profile of honey, soy sauce, brown sugar, and more this savory yet sweet meal is a great weeknight go-to. When the brown sugar, butter and honey glaze caramelize on the surface, this marinade for salmon comes to life. Try sprinkling your marinated salmon with toasted white and black sesame seeds or green onions for a beautiful finish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon packed brown sugar
1 tablespoon butter, melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces

Steps:

In small bowl, mix all ingredients except salmon.
In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 2 g, TransFat 0 g

GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE

Grilled Salmon Tacos with Chunky Guacamole image

Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 15

Ingredients

2 plum (Roma) tomatoes, chopped
2 avocados, peeled, chopped
1/4 cup finely chopped onion
1 serrano chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 salmon fillets (about 6 oz each)
2 tablespoons vegetable oil
10 corn or flour tortillas (6 inch)
2 cups finely shredded red cabbage
Lime wedges

Steps:

In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g

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