POM-Cider-Glazed Smoked Salmon With Watercress, Pom And Endive Salad

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. Remove stems from watercress and wash. 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.)

To serve:

Toss watercress and arils with lemon juice, olive oil, salt and pepper. Place salad in center of plate and sliced salmon on top. Drizzle with excess dressing.