Watercress Salad with Salmon
Ingredients
- 3 tablespoons plus 2 teaspoons vegetable oil, divided
- 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
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