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1
Slice the ginger root and green onion into 2-inch long, matchstick-thin, strips.
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2
Arrange the arugula on a platter.
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3
In a 10-inch skillet over medium-high heat in 1-inch of hot oil, cook the ginger root and green onion until lightly browned.
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4
With a slotted spoon, remove the ginger root mixture to a small bowl and set aside.
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5
In the remaining oil in the skillet, cook the salmon steaks, turning once, until browned and the fish flakes easily when tested with a fork, about 10 minutes.
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6
Place the salmon steaks on top of the arugula.
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7
Discard any remaining oil in the skillet, then stir in the sherry, sow sauce, and 2 tablespoons of water, blending well and heating through.
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8
Pour the sherry mixture over the salmon steaks and sprinkle the ginger root mixture on top of the steaks.
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9
While the salmon steaks are cooking, in a 3-quart saucepan, heat 2 teaspoons of salad oil and cook the cherry tomatoes until just heated through.
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10
Cut 1 heart shape out of each slice of bread and toast the hearts.
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11
(Save the trimmings for bread crumbs to be used another day.)
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12
Serve the Salmon Steaks with the toasted hearts and cooked cherry tomatoes.
