Asian watercress salad with salmon

Explore the vibrant flavors of an Asian-inspired watercress salad with succulent salmon, bursting with freshness and a delightful mix of textures.

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 (170g), large stems discarded
• 1/2 cup mung bean sprouts
• 1 tablespoon chopped mint
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped peanuts

Instructions:

1. Preheat your oven to 400°F. Combine 3 tablespoons of oil with vinegar, curry paste, soy sauce, and mustard in a small bowl, seasoning with salt and pepper.
2. Heat 2 teaspoons of oil in a large oven-safe skillet over high heat. Place the salmon fillets in the skillet, skin side up, season with salt and pepper, and cook until the bottom is golden brown, approximately 3 minutes. Flip the fillets over. Put the skillet in the oven and bake for around 5 minutes, or until the salmon is just cooked through. Move the salmon to a serving platter and let it cool slightly before breaking it into pieces.
3. While the salmon is cooking, mix watercress with bean sprouts, mint, cilantro, and peanuts in a large bowl. Add 5 tablespoons of the prepared dressing and mix well. Arrange the salad on plates and place the salmon on top. Drizzle the remaining dressing over the salmon pieces and serve.

Summary:

• Calories: 3861 kcal
• Fat: 269 g
• Protein: 331 g
• Carbs: 11 g
• Potassium: 6381 mg
• Magnesium: 498 mg