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
- 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.
- 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.
- 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.