Asian Watercress Salad with Salmon

• 3 tablespoons plus 2 teaspoons vegetable oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Thai red curry paste or Asian chili paste
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• Four skinless 6-ounce salmon fillets
• 1 bunch of watercress (6 ounces), large stems discarded
• 1/2 cup mung bean sprouts
• 1 tablespoon chopped mint
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped peanuts

1. Preheat the oven to 400.
2. In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.
3. Set a large ovenproof skillet over high heat.
4. Heat the remaining 2 teaspoons of oil in the skillet.
5. Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes.
6. Turn the fillets.
7. Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through.
8. Transfer the salmon to a platter and let cool to warm, then break it up into chunks.
9. Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts.
10. Add 5 tablespoons of the dressing and toss to coat.
11. Mound the salad on plates and top with the salmon.
12. Dab the remaining dressing on the salmon and serve.

vegetable oil, sherry vinegar, red curry, soy sauce, mustard, salt, salmon, mung bean sprouts, mint, cilantro, peanuts

Taken from www.foodandwine.com/recipes/asian-watercress-salad-with-salmon (may not work)