Thursday, May 19, 2011
Salmon Over Watercress Salad with Grilled Vegetables
Despite the fact that the weather hasn't warmed up as much as we're used to down here, (you'd think we were in Canada, or something), I've still been getting my grill on almost every night.
We picked up some nice salmon from Mott's Seafood, and gathered up some pretty vegetables and some watercress that really wanted to go home with me. And Christin brought me some dill from her farm last time they were here, and it's kept beautifully.
A lovely celebratory lunch with Marc and Sara on Monday involved a lot of grilled veggies, so I decided to follow Marc's lead at home.
You don't really need recipes for this dinner. Just slice the vegetables - whatever you've got - I had eggplant, red pepper, zucchini, tomato and avocaco - brush them with some olive oil and sprinkle them with a little kosher salt and pepper. Put them on a medium-hot grill.
Cook them until they're softer and browned on one side. I like mine slightly firm. You can cook yours longer if you like them mushier. While they're cooking, you can get the salmon ready.
I sprinkled my salmon filet with some kosher salt, fresh cracked pepper, lime zest, and a pinch of brown sugar.
I did my usual - cover a broiling pan or heavy-duty baking sheet with foil, then top with parchment and cook the fish over high heat on the grill. You'll want to get the fire hotter than it was for the vegetables.
If you're as lucky as I was, and manage to find some pretty watercress, wash and dry it, and toss it with a little olive oil and salt and lime juice.
Serve the fish over the dressed watercress with the grilled vegetables. I also added those nice smashed crisped potatoes. Go heat up your grill and get outside!