Applewood or cherrywood, for smoking on outdoor grill
2 cups apple cider
1 cup pomegranate juice
1/2 cup honey
1 cup whole-grain mustard
1/2 cup chopped dill
1 tablespoon grated horseradish
2 pounds salmon fillet
1 pinch sugar
4 bunches watercress, steams removed
1/2 cup fresh pomengranate arils
Juice of 5 lemons
3/4 cup olive oil
Cracked white pepper, to taste
Soak wood chips in water for approximately 30 minutes and start outdoor grill 15 to 30 minutes prior to grilling.
In a saucepan over low heat, reduce cider and pomegranate juice to 1 cup; add honey and remove from heat. Allow to cool.
Fold in mustard, chopped dill, horseradish and a pinch of salt.
Season both sides of salmon with a pinch of sugar and salt; let stand for 3 to 5 minutes.
Julienne carrot, daikon and endive; toss with watercress and set aside.
Once grill is ready, place salmon on foil-covered cardboard.
Glaze salmon with pomegranate-cider reduction and place soaked applewood on coals and let them start to smolder. Place salmon on grill away from direct heat and smoke for approximately 10 to 12 minutes. Let salmon rest before serving. (Salmon can be made the day before and chilled.)
Toss watercress and arils with lemon juice, olive oil, salt and pepper. Place salad in center of plate and place sliced salmon on top. Drizzle with excess dressing.
Recipe by James Boyce, Chef and Owner, Cotton Row, Pane e Vino Pizzeria and Commerce Kitchen, Huntsville, Ala. / POM Wonderful