CHERRY-CHIPOTLE GRILLED SALMON WITH GRILLED SMASHED POTATOES

Salmon in general is touted as a nutritional powerhouse, but wild salmon takes the benefits over the top. On average, wild salmon has 20% more protein and 20% less fat than farm-raised.

Makes 4 servings (4 cups potatoes) Total time: 30 minutes

HEAT:

1/3 1/4 2

1

BRUSH:

11/ 2

cup cherry preserves cup ketchup

Tbsp. chopped chipotles in adobo sauce

Tbsp. fresh lime juice Salt to taste lb. russet potatoes, sliced lengthwise into

1/2- inch-thick planks

Olive oil cup sour cream

Tbsp. unsalted butter, melted jalapeño, seeded and diced cup chopped fresh cilantro

GRILL:

4 salmon fillets (5–6 oz. each), patted dry, seasoned with salt and black pepper

Preheat grill to medium-high. Brush grill grate with oil.

Heat preserves, ketchup, and chipotles in a saucepan over medium for the glaze; simmer 5 minutes. Stir in lime juice, season glaze with salt, then purée using a handheld blender; set aside

1/4 cup for basting.

Brush both sides of potatoes with oil; season with salt and pepper. Grill potatoes, covered, 4 minutes per side; transfer to a bowl.

Add sour cream, butter, and jalapeño; coarsely crush with a potato masher. Stir in cilantro, season with salt and pepper, and cover potatoes to keep warm.

Reduce heat to medium-low.

Grill salmon, skin sides down, 4 minutes. Brush salmon with

1/4 cup glaze and grill to desired doneness, or until a thermometer inserted into centers registers

140° for medium-well, 4–6 minutes more. Serve salmon with potatoes and remaining glaze.

Per serving: 544 cal; 21g total fat (10g sat); 113mg chol; 339mg sodium; 55g carb (3g fiber, 22g total sugars); 36g protein