Asian Salmon with Watercress and Scallions

Asian flavors go really well with salmon and greens and it’s a very light dish.

Asian Salmon with Watercress and Scallions
Here are the Ingredients:
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon fresh ginger, peeled and grated
  • 1/2 tablespoon reduced sodium soy sauce
  • 1/2 tablespoon honey
  • 1 small garlic clove, minced
  • 1 teaspoon dark sesame oil
  • 1/2 pound skinless salmon filet, cut into 4 strips
  • 1 scallion, sliced
  • 1 4 oz package watercress or arugula
  • 1/2 tablespoon sesame seeds

Combine the vinegar, ginger, soy sauce, honey, garlic, and 1/2 teaspoon of the oil in a medium bowl; transfer 1 tablespoon of the mixture to a small bowl. Add the salmon to the mixture in the small bowl; toss to coat. Heat the remaining 1/2 teaspoon oil in a nonstick skillet over medium-high heat. Add the salmon and cook until lightly browned on the outside and opaque in the center, about 2 minutes on each side. Add the watercress to the remaining vinegar mixture in the medium bowl; toss to coat. Arrange the watercress on 2 plates. Top each with 2 of the salmon strips, then sprinkle with the scallions and sesame seeds.
Serves 2
Per serving ( 1 cup salad and 2 salmon strips) 220 Cal, 10 g Fat, 2 g Sat Fat, 0 g Trans Fat, 74 mg Chol, 225 mg Sod, 7 g Car, 1 g Fib, 26 g Prot

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