Potato-Crusted Salmon With Watercress Salad

Potato-Crusted Salmon WIth Watercress Salad
Tom Schierlitz
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1 1/4
pounds
skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
2
cups
frozen shredded hash browns (not thawed)
2
tablespoons
all-purpose flour
1
tablespoon
olive oil
1/4
cup
sour cream
2
tablespoons
white wine vinegar
1
tablespoon
prepared horseradish
1
bunch watercress, thick stems removed (about 4 cups)
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.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 341
  • 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
What does this mean? See Nutrition 101.

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