Ginger Salmon Steaks

1 piece fresh ginger root; peeled, (about 2 x 1/2 x
1 large green onion
1/2 bunch arugula or watercress
1 olive or salad oil
2 small salmon steaks; each about 3/4-inch thick
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 pint cherry tomatoes
6 slice white bread

ABOUT 30 MINUTES BEFORE SERVING:

Slice the ginger root and green onion into 2-inch long,
matchstick-thin, strips. Arrange the arugula on a platter. In a
10-inch skillet over medium-high heat in 1-inch of hot oil, cook the
ginger root and green onion until lightly browned. With a slotted
spoon, remove the ginger root mixture to a small bowl and set aside.

In the remaining oil in the skillet, cook the salmon steaks, turning
once, until browned and the fish flakes easily when tested with a
fork, about 10 minutes. Place the salmon steaks on top of the
arugula. Discard any remaining oil in the skillet, then stir in the
sherry, sow sauce, and 2 Tb of water, blending well and heating
through. Pour the sherry mixture over the salmon steaks and sprinkle
the ginger root mixture on top of the steaks. While the salmon steaks
are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and cook
the cherry tomatoes until just heated through. Cut 1 heart shape out
of each slice of bread and toast the hearts. (Save the trimmings for
bread crumbs to be used another day.) Serve the Salmon Steaks with
the toasted hearts and cooked cherry tomatoes.

EACH SERVING CONTAINS:

CALORIES: ABOUT 590 FAT: 26 GRAMS
: CHOLESTEROL: 99 MG. SODIUM: 1040 MG.