Asian Watercress Salad With Salmon

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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 peanuts

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