Recipes Watercress Salad with Salmon 5.0 (4,654) Add your rating & review 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. By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Chris Chen Total Time: 30 mins Yield: 4 servings Ingredients 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 Directions 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. 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. 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. Rate it Print