Grilled Salmon With Potato and Watercress Salad
By: Anonymous
Published: Thursday, December 17, 2009 - 10:35pm

Ingredients




3 pounds Small red thin-skinned
Potatoes
1 cup Thinly sliced red onion
1 cup Seasoned rice vinegar
pound About ½  watercress
Rinsed and crisped
1 Salmon fillet, about 2 lbs.
1 tablespoon Soy sauce
1 tablespoon Firmly packed brown sugar
2 cups Alder or mesquite wood chips
inch Soaked  water
Salt

Preparation

1 In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. 2 Soak the onions about 15 minutes in cold water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add to onions. 3 Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool. 4 Rinse salmon and pat dry. Place, skin side down, on a piece of heavy foil. 5 Cut foil to follow outlines of fish, leaving a 1-inch border. Crimp edges of foil to fit up against edge of fish. Mix soy sauce with brown sugar and brush onto the salmon fillet. 6 Lay fish on center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook until fish is barely opaque in thickest part 7 (cut to test), 15 to 20 minutes. Transfer fish to platter with salad. Add salt to taste. Serve hot or cold.