Potato-Crusted Salmon With Watercress Salad

potato-crusted-salmon-watercress
Photo by Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 341 calories
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 100 mg
    • Sodium 468 mg
    • Protein 35 g
    • Carbohydrate 11 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 75 mg

Ingredients

  1. Check 1 1/4pounds skinless salmon fillet, cut into 4 pieces
  2. Check kosher salt and black pepper
  3. Check 2cups frozen shredded hash browns (not thawed)
  4. Check 2tablespoons all-purpose flour
  5. Check 1tablespoon olive oil
  6. Check 1/4cup sour cream
  7. Check 2tablespoons white wine vinegar
  8. Check 1tablespoon prepared horseradish
  9. Check 1 bunch watercress, thick stems removed (about 4 cups)
  10. Check 4 medium radishes, cut into wedges

Directions

  1. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  2. In a shallow bowl, toss the hash browns with the flour. Sprinkle them on the salmon and press gently to help them adhere.
  3. Heat the oil in a nonstick skillet over medium heat. Add the salmon, potato-side down, and cook until the potatoes are golden brown, 3 to 4 minutes.
  4. Carefully flip the salmon and cook until opaque throughout, 2 to 3 minutes more.
  5. Meanwhile, in a small bowl, whisk together the sour cream, vinegar, horseradish, and ¼ teaspoon each salt and pepper.
  6. Divide the watercress and radishes among plates, drizzle with the dressing, and serve with the salmon.