Copper River Salmon w/ Smashed Red Skins

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Copper River Salmon w/ Smashed Red Skins

Lay the fillet on foil skin side down, season directly with S/P. Coat lightly w/ Marinade (grey poupon, red wine vinegar, rice vinegar, EVOO)
Grill (on the foil) for about 10-12 min over med high heat. The fish should just flake when cooked through.

Potatoes - Boil red skins until cooked through and drain. Add butter (not a lot needed), sour cream (again not too much) diced Scallions, and S/P. Smash w/ potato masher to a coarse consistency, mix with a spoon.

Salad - Goat Cheese and Pine Nut Salad

Also goes great with asparagus when in season.

Healthy, and really good after a hard workout. Takes about 20 min to prepare (mostly waiting for the potatoes to cook). - Just try not to eat a pound of salmon like I usually do...