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Title:	Asian Watercress Salad with Salmon
Wine Pairing:	Chardonnay, Pinot Noir, Sparkling
We Recommend:	J Cuvee 20 Brut NV Russian River Valley
Ingredients:	3 tablespoons plus 2 teaspoons vegetable oil 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 roasted peanuts
Instructions:	Preheat the oven to 400°. In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper. Set a large ovenproof skillet over high heat. Heat the remaining 2 teaspoons of oil in the skillet. Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes. Turn the fillets. Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through. Transfer the salmon to a platter and let cool to warm, then break it up into chunks. Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts. Add 5 tablespoons of the dressing and toss to coat. Mound the salad on plates and top with the salmon. Dab the remaining dressing on the salmon and serve.