| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 8 | Servings | ||
INGREDIENTS
| 8 | Salmon fillets -, 6 oz ea | |
| skins removed | ||
| Salt | ||
| Freshly ground pepper | ||
| Sugar, for fish | ||
| 2 | lb | New red potatoes, scrubbed |
| 2 | lb | Asparagus, trimmed |
| 1 1/4 | lb | Sugar-snap peas |
| 1/4 | c | Fresh lemon juice |
| 1 1/4 | c | Basil Oil |
| 1 | Watercress | |
| === BASIL OIL === | ||
| 1 | Basil leaves | |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Make the Basil Oil: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (Makes 2/3 cup) In the basin of a large outdoor grill, build a fire using charcoal briquettes. Allow the coals to turn gray and ashy; add the wood chips, and wait for the chips to smoke. Season both sides of fillets with salt and pepper and a pinch of sugar. Arrange fillets, flat-sides down, on grill; cover. Smoke until fillets turn opaque and have almost cooked through, 15 to 20 minutes. Using a spatula, remove fillets from grill, and set aside. Fill a large stockpot with cold salted water; add potatoes. Bring to a boil, reduce heat, and simmer until potatoes are fork tender, 15 to 25 minutes. Drain, and let cool enough to handle. Cut large potatoes in half; set aside. Bring two medium pots of salted water to a boil; have ready an ice bath. Blanch asparagus and peas separately until bright green and tender, 30 seconds to 1 minute. Plunge into ice-water bath; drain. Cut asparagus into 1 1/2-inch lengths. Place potatoes, asparagus, and peas in a large bowl. Place lemon juice in a bowl. Whisk in basil oil, and season with salt and pepper. Drizzle three-fourths of dressing over salad; toss well. Arrange watercress on serving plates. Place the potato salad and smoked-salmon fillets over watercress. Drizzle with remaining basil oil, and serve immediately. Serves 8. Comments: Peach-wood chips are available from Nature's Own, 11 Roddy Avenue, South Attleboro, MA 02703; (508) 399-8690 Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 503.8mg
Potassium: 204.3mg
Carbohydrates: 3.4g
Fiber: 1.2g
Sugar: <1g
Protein: 2.1g