Watercress Salad with Salmon


Watercress and mung bean sprouts are tossed with chopped fresh cilantro, mint, and peanuts in a red curry-tinged dressing, then get topped with succulent pieces of salmon fillet.

Asian Watercress Salad with Salmon
Photo: © Chris Chen
Total Time:
30 mins
4 servings


  • 3 tablespoons plus 2 teaspoons vegetable oil, divided

  • 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


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