Potatoes Again?

I realize this is the third post in a row that involves potatoes - and there is another one to come :) I swear, I'm not addicted to spuds or anything, these dishes were not made consecutively.

If you read this blog, you know I don't eat seafood. I found this recipe, and thought the hubby would like it, and while I followed the ingredients and prep; Jamie took over with the cooking. Sorry for the dark picture - the foil is still underneath the fish and it was pretty dark. The cooking time/method is a little different than from the original recipe, as he likes the fish done a little more than what the recipe stated.


Asian Grilled Salmon
Food Network/Ina Garten

Directions

1 side fresh salmon, boned but skin on (about 3 pounds) we used a 1.5 lb piece of salmon

Ingredients
For the marinade:

2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. We used a gas grill, sprayed foil with non-stick spray as well as the grill and cooked the salmon on top of that

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Jamie cooked the salmon for about 7-8 minutes skin/foil side down, and flipped it and cooked for another 5 minutes. The foil did stick to the skin, but that's the way he likes it, it allows the fish to easily flake apart from the skin

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.


Loaded BBQ Baked Potato

2 large russet potatoes, cleaned and dried
Kosher salt and freshly ground pepper to taste
Extra virgin olive oil, to taste
Optional toppings: I used 2% Milk sharp cheddar cheese, fat free sour cream and chopped scallions; chives & bacon pieces would be great toppings too!

Preheat grill to med-high heat. Poke some holes around the potato to allow steam to escape, rub the potatoes with some EVOO, a sprinkle of salt and pepper, and wrap in tin foil.

Put another piece of tin foil on the grill, and place potatoes on that foil. Turn potatoes often, and cook for about 40-45 min, depending on your grill. They are done when you can easily pierce them with a fork, just as they would in the oven. In the last couple of minutes of cooking, I carefully removed the potatoes from the foil, and allowed them to sit directly on the grill to get slightly crispy. Remove from grill, cook slightly, and top with toppings if desired.