Asian salmon strips with watercress and scallions
1 Tbsp, fresh, peeled and grated
Low sodium soy sauce
1 medium clove(s), minced
Dark sesame oil
Uncooked farmed salmon fillet(s) with or without skin
1 pound(s), skinless, cut crosswise into 8 strips
8 oz, or arugula
2 medium, (white and light green portion only), sliced
- Combine the vinegar, ginger, soy sauce, honey, garlic, and 1 teaspoon of the oil in a large bowl; transfer 2 tablespoons of the mixture to a medium bowl. Add the salmon to the mixture in the medium bowl; toss to coat.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until lightly browned on the outside and opaque in the center, about 2 minutes on each side.
- Add the watercress to the remaining vinegar mixture in the large bowl; toss to coat. Arrange the watercress on 4 plates. Top each with 2 of the salmon strips, then sprinkle with the scallions and sesame seeds. Yields 1 cup salad and 2 salmon strips per serving.