Salmon with Potato and Watercress Salad
|Red thin skinned potatoes||3 Pound (About 2 Inches In Diameter)|
|Thinly sliced green onions||240 Milliliter (1 Cup)|
|Seasoned rice vinegar/1 cup 240 milliliter distilled white vinegar and 1 tablespoon sugar||240 Milliliter (1 Cup)|
|Watercress||8 Ounce, rinsed and crisped (230 Gram)|
|Salmon fillet||2 Pound, cut about 1 1/2 inches 3.5 cm thick (950 Gram)|
|Brown sugar||1 Tablespoon|
In a 5- to 6-quart (5- to 6-liter) pan, bring 2 quarts (1.9 liters) water to a boil over high heat.
Add potatoes; reduce heat, cover, and simmer until tender when pierced (about 20 minutes).
Drain, immerse in cold water, and drain again.
Place wood chips in a large bowl.
Add warm water to make them float; let soak for 30 minutes.
Place onions in another bowl.
Add cold water to cover; let soak for 15 minutes.
Drain well; return to bowl and mix with vinegar.
Cut potatoes into quarters and add to onions.
Cut stems from watercress sprigs.
Finely chop enough of the stems to make 1/2 cup (120 ml); reserve remainder for other uses.
Stir chopped stems into potato mixture.
Mound watercress sprigs and potato salad on a side of a platter; cover and refrigerate.
Rinse fish and pat dry.
Place, skin side down, on a piece of lightly oiled heavy-duty foil.
Cut foil along outline of fish, leaving about a 1- to 2-inch (2.5- to 5-cm) border.
Crimp edges of foil to fit against fish.
In a small bowl, combine brown sugar and soy sauce; brush all over fish.
In a charcoal barbecue, drain chips; scatter equally onto each mound of coals.
In a gas barbecue, place chips in a foil pan and set under cooking grate on top of heat source in left front corner of barbecue; turn heat to High and preheat for 10 to 15 minutes.
Then turn heat to Indirect/Medium.
Set salmon in center of cooking grate.
Place lid on grill.
Cook until fish is opaque but still moist in thickest part (about 20 minutes; cut to test).
Transfer to platter.