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Potato-Crusted Salmon With Watercress Salad

Potato-Crusted Salmon WIth Watercress Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 341
  • Fat 16g
  • Sat Fat 4g
  • Cholesterol 100mg
  • Sodium 468mg
  • Protein 35g
  • Carbohydrate 11g
  • Sugar 1g
  • Fiber 1g
  • Iron 2mg
  • Calcium 75mg
What does this mean? See Nutrition 101 .

Quick Tip

Cup of flour leveled with a chopstick
For the crispest results, make sure the hash browns come straight from the freezer when you toss them with flour.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.