SAUTEED SALMON WITH GINGER AND WATERCRESS (for four)
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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