Ingredients
- 1/4 cup Coriander seeds, crushed
- 1/4 cup Black peppercorns, crushed
- 2 tablespoons Wasabi
- 2 tablespoons Garlic, minced
- 1 1/2 cups Soy sauce
- 2 ounces Fresh ginger, jullienned
- 1/4 cup Lemon juice
- 2/3 cup Rice wine vinegar
- 2 tablespoons Brown sugar
- 1/4 cup Dijon style mustard
- 1/2 pound Mushrooms, sliced ⅛" thick
- 2 tablespoons Peanut oil
- 18 ounces Watercress, trimmed
- 18 ounces Romaine, sliced ⅛" wide
- 1/4 pound Cucumber, julienned
- 1/4 pound Radish, julienned
- 1/4 pound Bean sprouts
- 2 1/2 pounds Salmon fillet, skinned
- 1 cup Dijon style mustard
Make it step by step
- Preheat the oven to 375 degrees. Combine the peppercorns and coriander seed. Set aside. Prepare the dressing by combining the wasabi, garlic, soy sauce, ginger, lemon juice, rice wine vinegar brown sugar and the first measure of mustard. Mix well. Refrigerate. Toss the mushrooms in the peanut oil. Bake until crispy, about 15 minutes. Set aside in an airtight container. Prepare the salad by combining the watercress, romaine, cucumber, radish and bean sprouts. Cover. Refrigerate. Coat both sides of the salmon fillet with the second measure of mustard. Add the reserved spices. Pan sear until golden on both sides. Remove from the pan. Serve individual portions over salad portions. Deglaze the pan in which the salmon was cooked with the dressing. Pour the resulting sauce over the salmon. Garnish with mushroom chips.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.