Grilled Salmon With Potato And Watercress Salad

Directions

1. In a 5-to 6-qt pan, bring about 2 qts water to a boil over high heat; add in potatoes. Cover and simmer over low heat till potatoes are tender when pierced, 15 to 20 min. Drain and chill.
2. Soak the onions about 15 min in cool water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add in to onions.
3. Trim tender watercress sprigs from stems, then finely chop sufficient of the course stems to make 1/2 c. (throw away extras or possibly save for other uses). Mix minced stems on a large oval platter with potato salad alongside; cover and keep cold.
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 possibly flame. Cover barbecue (open vents for charcoal) and cook till fish is barely opaque in thickest part
7. (cut to test), 15 to 20 min. Transfer fish to platter with salad. Add in salt to taste. Serve warm or possibly cool.