SAUTEED SALMON WITH GINGER AND WATERCRESS (for four)

four salmon steaks, about 1 inch thick or an equivalent piece of salmon fillet

2 tablespoons peanut oil

salt and freshly cracked black pepper to taste

2 bunches watercress, separated, washed and dried

½ medium red onion, thinly sliced

For the vinaigrette:

2 tablespoons sesame oil

1 teaspoon sugar

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

2 tablespoons rice wine vinegar

2 tablespoons red wine vinegar

¼ cup olive oil

salt and freshly cracked black pepper to taste

4 tablespoons sesame seeds, toasted in a single layer in a 350* oven for 15 minutes

---

1. Rub the salmon steaks on both sides with the peanut oil and sprinkle them with salt and pepper to taste. Heat a non-stick skillet over medium high heat until it is hot but not smoking and add the salmon. Pan-grill the steaks 3 minutes per side. Remove them from the skillet.

2. Meanwhile in a salad bowl, combine the watercress and sliced onion. In another bowl, combine all the vinaigrette ingredients and mix well. Pour the vinaigrette onto the watercress-onion mixture and toss lightly.

3. Arrange the dressed watercress on a platter and place the salmon steaks on top. Sprinkle the steaks liberally with the toasted sesame seeds.

adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill