Asian Salmon Strips with Watercress and Scallions
- Total Time
Serve this dish with small seaweed or sesame rice crackers.
rice vinegar2 Tbsp
ginger root1 Tbsp, fresh, peeled and grated
low sodium soy sauce1 Tbsp
garlic clove(s)1 clove(s), medium, minced
dark sesame oil2 tsp
uncooked farmed salmon fillet(s) with or without skin1 pound(s), skinless, cut crosswise into 8 strips
fresh watercress8 oz, or arugula
uncooked scallion(s)2 medium, (white and light green portion only), sliced
sesame seeds1 Tbsp
- 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.