Asian Watercress Salad with Salmon

  • Total Time:
  • Servings: 4


  • 3 tablespoons plus 2 teaspoons vegetable oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Thai red curry paste or Asian chili paste
  • 1 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • Four skinless 6-ounce salmon fillets
  • 1 bunch of watercress (6 ounces), large stems discarded
  • 1/2 cup mung bean sprouts
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped peanuts

How to make this recipe

  1. Preheat the oven to 400°. In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.

  2. Set a large ovenproof skillet over high heat. Heat the remaining 2 teaspoons of oil in the skillet. Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes. Turn the fillets. Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through. Transfer the salmon to a platter and let cool to warm, then break it up into chunks.

  3. Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts. Add 5 tablespoons of the dressing and toss to coat. Mound the salad on plates and top with the salmon. Dab the remaining dressing on the salmon and serve.

Contributed By Photo © Chris Chen Published July 2004

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474424 recipes/asian-watercress-salad-salmon 2013-12-06T23:09:33+00:00 Eric Ripert spring|summer|fast-column|asian|salads|4|fast|healthy|weeknight-dinner|lunch july-2004 recipes,asian-watercress-salad-salmon 474424

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