Watercress-Edamame Salad With Poached Salmon and Asian Pesto

An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.

By Rebecca Katz | Experience Life

Poached Salmon With Asian Pesto and Watercress Salad

Makes 4 servings
Prep Time 20 to 25 minutes
Cook Time 10-15 minutes for poaching salmon

Ingredients

Poached Salmon

See “How to Poach Salmon“

Watercress Salad

1/2 cup cilantro leaves
1/2 cup extra-virgin olive oil
1 tsp. lime zest
3 tbs. freshly squeezed lime juice
1 tsp. grated gingerroot
1/2 tsp. maple syrup
1 cup frozen shelled edamame, thawed
Freshly squeezed lemon juice
Sea salt
2 cups tightly packed watercress
2 cups shredded purple cabbage
2 tsp. sesame seeds, toasted

Pesto

1 tbs. minced gingerroot
1 clove garlic, minced
3/4 cup tightly packed cilantro leaves
1/4 cup tightly packed mint leaves
1/4 cup tightly packed flat-leaf parsley
3 tbs. extra-virgin olive oil
1/4 tsp. sea salt
2 tbs. freshly squeezed lime juice

Directions

STEP 1

Salad Directions: First make a vinaigrette: Place cilantro, olive oil, lime zest, lime juice, gingerroot, and maple syrup into a small food processor and process about one minute, until smooth.

STEP 2

Rinse the edamame well and mix with a spritz of lemon juice and a pinch of sea salt. Combine with watercress and cabbage, and toss. Just before serving, dress with cilantro vinaigrette and top with sesame seeds.

STEP 3

Pesto Directions: Place all ingredients in a small food processor. Blend until smooth, about one minute. Spoon pesto onto the poached salmon fillets and serve.

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