1/4 cup lime juice (2 limes)

3 tbsp fish sauce

3 tbsp sugar

1 tbsp rice vinegar

1 tsp sambal oelek chili paste

4 (6-8-ounce) skinless salmon fillets, 1 1/2 inches thick

Salt and pepper

8  ounces (8 cups) watercress

1 English cucumber, halved lengthwise and sliced thin

4 ounces (2 cups) bean sprouts

1/2 cup unsalted dry-roasted peanuts, chopped

1/4 cup fresh cilantro leaves

1. Cut 24 by 9-inch piece of aluminum foil and fold it in half crosswise. Fold sides up to form tray. Whisk lime juice, fish sauce,sugar,vinegar, and sambal oelek together in medium bowl.
2. Season fillets with  salt and pepper and space evenly on foil tray, skinned side up. Pour 1/4 cup dressing over fillets. Carefully place tray on grill, taking care not to lose any liquid. Grill fillets, covered, over hot fire until center is almost cooked through, 5 to 7 minutes. Flip each fillet and cook until desired doneness, about 1 minute longer. Transfer fillets to platter.
3. Add watercress,cucumber, bean sprouts, peanuts, and cilantro to bowl with remaining dressing and toss to coat. Season salad with salt and pepper to taste, and serve with salmon.