Recipe for Grilled Salmon Steak With Water Cress, Ginger, And Sesame

Ingredients

4 salmon steaks,
2 tablespoon peanut oil salt & freshly cracked b; lack pepper to taste
2 bunch watercress,
1/2 red onion, thinly sliced

Instructions

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 1/4 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.





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