INGREDIENTS

INSTRUCTIONS

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.  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.  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.  Rinse salmon and pat dry.  Place, skin side down,
on a piece of heavy  foil. 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.  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 (cut to test), 15 to 20 minutes. Transfer fish to  platter with
salad. Add salt to taste.  Serve hot or cold.  Per serving:  439 cal.
(19 percent from fat); 34 g protein; 9.4 g fat  ( 1.4 g sat.); carbo.;
1,062 mg sodium; 77 mg chol.  Sunset magazine 6-94  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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