Grilled Hazelnut Salmon with Watercress Salad
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush one side of fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour, and 1/2 teaspoon of the salt. Dip the brushed side of the salmon in the nut mixture; coat well.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, coated sides up, on the greased grill rack over pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)
- Meanwhile, for dressing, in a small bowl combine vinegar and the remaining 1/2 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss watercress, tomatoes, cheese, and chives with the remaining dressing. Divide evenly among serving plates. Add a salmon fillet to each plate. Drizzle salmon with reserved dressing.
Nutrition Facts (Grilled Hazelnut Salmon with Watercress Salad)
- Per serving:
- 663 kcal cal.,
- 51 g fat
- (9 g sat. fat,
- 9 g polyunsaturated fat,
- 26 g monounsatured fat),
- 108 mg chol.,
- 693 mg sodium,
- 10 g carb.,
- 2 g fiber,
- 4 g sugar,
- 41 g pro.
- Percent Daily Values are based on a 2,000 calorie diet