Asian Watercress Salad with Salmon Recipe

Name: Asian Watercress Salad with Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 2 teaspoons vegetable oil; 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

Servings: persons

3 tablespoons plus 2 teaspoons vegetable oil
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.
2
In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.
3
Set a large ovenproof skillet over high heat.
4
Heat the remaining 2 teaspoons of oil in the skillet.
5
Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes.
6
Turn the fillets.
7
Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through.
8
Transfer the salmon to a platter and let cool to warm, then break it up into chunks.
9
Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts.
10
Add 5 tablespoons of the dressing and toss to coat.
11
Mound the salad on plates and top with the salmon.
12
Dab the remaining dressing on the salmon and serve.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons plus 2 teaspoons vegetable oil, 2 tablespoons sherry vinegar, 1 teaspoon Thai red curry paste or Asian chili paste, 1 teaspoon soy sauce, and more.

Yes, Asian Watercress Salad with Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Watercress Salad with Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions