Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Salmon Steaks, -Black Pepper To Taste
2 T Peanut Oil 2 bn Watercress,
-Salt Freshly Cracked 1/2 Red Onion, Thinly Sliced

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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