Asian Salmon Strips with Watercress and Scallions
- Total Time
- 0:11
- Prep
- 0:06
- Cook
- 0:05
- Serves
- 4
- Difficulty
- Moderate
Serve this dish with small seaweed or sesame rice crackers.
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rice vinegar2 Tbsp
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ginger root1 Tbsp, fresh, peeled and grated
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low sodium soy sauce1 Tbsp
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honey1 Tbsp
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garlic clove(s)1 clove(s), medium, minced
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dark sesame oil2 tsp
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uncooked farmed salmon fillet(s) with or without skin1 pound(s), skinless, cut crosswise into 8 strips
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fresh watercress8 oz, or arugula
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uncooked scallion(s)2 medium, (white and light green portion only), sliced
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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.