Citrus Salmon With Watercress Salad

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4 6-ounce salmon fillets, skin removed

2 bay leaves

1 medium pink grapefruit

1/4 cup rice vinegar

1/4 cup olive oil

1 tablespoon sugar

1/2 teaspoon kosher salt

1 cucumber, peeled, if desired, and thinly sliced

1 bunch watercress, trimmed

2 cups cooked white rice

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