Asian salmon strips with watercress and scallions
2
Points®
Total time: 11 min • Prep: 6 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
These hearty salmon strips come together in just 11 minutes and is substantial enough to make for lunch or dinner thanks to serving them over a bed of watercress. The salmon is flavored with a savory-sweet mixture of rice vinegar, soy sauce, honey, garlic, and sesame oil, and it's also used as the dressing for the watercress. Top with sliced scallions and sesame seeds for a touch of color and crunch. If you don't like watercress, feel free to use mixed greens, romaine, or spinach instead. For a more substantial meal, you can serve this dish with small seaweed or sesame rice crackers.
Ingredients
Unseasoned rice vinegar
2 Tbsp
Fresh ginger
1 Tbsp, fresh, peeled and grated
Less sodium soy sauce
1 Tbsp
Honey
1 Tbsp
Garlic
1 clove(s), minced
Dark sesame oil
2 tsp
Uncooked farmed Atlantic salmon
1 pound(s), skinless, cut crosswise into 8 strips
Fresh watercress
8 oz, or arugula
Scallions
2 medium, (white and light green portion only), sliced
Sesame seeds
1 Tbsp
Instructions
1
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.
2
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.
3
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.
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