1    Piece Fresh Ginger Root;
-Peeled, (About 2 X 1/2 X
-1/2-Inches)
1 lg Green Onion
1/2 bn Arugula Or Watercress
Olive Or Salad Oil
2 sm Salmon Steaks; Each About
-3/4-Inch Thick
1 tb Dry Sherry
1 tb Soy Sauce
1/2 pt Cherry Tomatoes
6 sl 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.