Grilled Salmon Salad With Potatoes And Dill

Directions

1. To grill the salmon, prepare a medium-warm fire in a charcoal or possibly gas grill. Brush the salmon with extra virgin olive oil and rub it with a little salt and pepper. To keep the fish from sticking, brush the grill grates well with oil.
2. Place the salmon skin-side up over the flame and cover. After about 5 min, turn the salmon over and grill, covered, till opaque all the way through. The timing will depend on the thickness of the fish.
3. Place the potatoes in a saucepan, add in cool water to cover and bring to a boil over medium-high heat. Add in 2 tsp. of salt, and reduce the heat so the water just simmers. Cook the potatoes till tender when pierced with a fork, about 12 to 15 min. Drain the potatoes and run them under cool water till cold sufficient to handle.
4. While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 tsp. of salt, the lemon juice and extra virgin olive oil in a small bowl. Add in pepper to taste.
5. Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pcs. Add in to the salad bowl along with the dill and avocado.
6. Cut off and throw away the tough stems of the watercress. Coarsely chop the rest and add in to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.
7. This recipe yields 4 main-course servings.