Grilled salmon steak with water cress, ginger, and sesame
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon Steaks, | |
| 2 | tablespoons | Peanut Oil Salt & Freshly Cracked Black Pepper To Taste |
| 2 | bunches | Watercress, |
| ½ | Red Onion, Thinly Sliced | |
Directions
FOR THE VINAIGRETTE:
2 tbs Sesame Oil 1 tsp Sugar 2 tbs Soy Sauce 1 tbs Fresh Ginger, Minced 2 tbs Rice Wine Vinegar 2 tbs Red Wine Vinegar ¼ Cup Olive Oil Salt And Cracked White Pepper 4 tbs Sesame Seeds Toast sesame seeds In A Single Layer In A 350 Degree Oven For 25 Minutes. Rub the salmon steaks on both sides with the peanut oil and sprinkle them with the salt and black 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 water cress and slice onion. In another bowl, combine all of 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.