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Asian Watercress Salad with Salmon
© Chris Chen

Asian Watercress Salad with Salmon

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  1. 3 tablespoons plus 2 teaspoons vegetable oil
  2. 2 tablespoons sherry vinegar
  3. 1 teaspoon Thai red curry paste or Asian chili paste
  4. 1 teaspoon soy sauce
  5. 1 teaspoon Dijon mustard
  6. Salt and freshly ground pepper
  7. Four skinless 6-ounce salmon fillets
  8. 1 bunch of watercress (6 ounces), large stems discarded
  9. 1/2 cup mung bean sprouts
  10. 1 tablespoon chopped mint
  11. 1 tablespoon chopped cilantro
  12. 1 tablespoon chopped peanuts
  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.
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