Asian salmon strips with watercress and scallions

Total Time
11 min
6 min
5 min
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.


Unseasoned rice vinegar

2 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and grated

Less sodium soy sauce

1 Tbsp


1 Tbsp


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


2 medium, (white and light green portion only), sliced

Sesame seeds

1 Tbsp


  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.