Grilled Salmon Steak with Watercress and Ginger
Nutrition
Calories: 598.67 kcalCarbohydrates: 11.54 gProtein: 12.29 gFat: 58.84 gSaturated Fat: 8.38 gSodium: 324.22 mgFiber: 7.47 gVitamin A: 0.957 IUCalcium: 79.02 mgIron: 4.88 mg
Ingredients
- 4 12- ounce salmon steaks 1- to 1-1/2-inches thick
- 2 tbsp peanut oil
- Salt and freshly cracked black pepper to taste
- 2 bunches watercress separated, washed, and dried
- 1/2 medium red onion thinly sliced
- 2 tbsp sesame oil
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp minced fresh ginger
- 2 tbsp rice wine vinegar
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- Salt and freshly cracked white pepper to taste
- 4 tbsp sesame seeds toasted in a single layer in 350°F oven for 25 minutes
Instructions
- Rub the salmon steaks on both sides with the peanut oil and sprinkle them with salt and pepper to taste. Over a medium-hot fire, grill the steaks 5 to 6 minutes per side. Remove them from the grill.
- 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.
- Arrange the dressed watercress on a platter and place the salmon steaks on top. Sprinkle the steaks liberally with the toasted sesame seeds.