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Salmon Salad, Grilled (P, TNT)
Source: "Second Helpings: Save the Grilled Salmon," by Diane Morgan
Yield: 4 main-course servings

12 baby red boiling potatoes
2-1/2 tsp. salt, divided
1 shallot, minced
1 tsp. Dijon mustard
1 tsp. sugar
2 tbsp. lemon juice
6 tbsp. olive oil
Freshly ground pepper
3/4 pound grilled salmon
2 tbsp. chopped fresh dill
1 ripe avocado, cut into 1/2" dice
1 large bunch watercress

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.

Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 tsp. 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 tsp. 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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A