RECIPES: Gingered Salmon with Watercress and Corn Salad

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Gingered Salmon with Watercress and Corn Salad

  •  ½ cup balsamic vinegar (or buy balsamic glaze and skip reduction part)
  • 2 tablespoons olive oil
  • 4 6 ounce salmon fillets, skin taken off
  • 20 pieces of pickled ginger
  • 1 tablespoons Dijon mustard
  • 2 tablespoons balsamic
  • olive oil
  • 1 teaspoon honey
  • watercress
  • 1 can sweet corn (or 1-2 corn cut off the cob)

In a small saucepan bring balsamic vinegar to a boil and reduce until about 2-3 tablespoons. Add in olive oil and cool.

Preheat the grill to medium high. Cut salmon into 1 inch cubes and thread onto a skewer, putting 1-2 slices of ginger between every piece of salmon. Season salmon with salt and pepper and place on a greased grill. Cook about 2-3 minutes per all sides until fish golden on the outside and just cooked through on the inside.

Mix together Dijon, balsamic (not the reduction), honey and a little olive oil. Drizzle over corn and watercress and toss. Place on plate and add salmon over the bed of watercress. Drizzle the balsamic reduction over the salmon and serve.