Asian Salmon Strips with Watercress and Scallions

Total Time
11 min
6 min
5 min
Serve this dish with small seaweed or sesame rice crackers.


rice vinegar

2 Tbsp

ginger root

1 Tbsp, fresh, peeled and grated

low sodium soy sauce

1 Tbsp


1 Tbsp

garlic clove(s)

1 medium clove(s), minced

dark sesame oil

2 tsp

uncooked farmed salmon fillet(s) with or without skin

1 pound(s), skinless, cut crosswise into 8 strips

fresh watercress

8 oz, or arugula

uncooked scallion(s)

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.

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