Potato-Crusted Salmon With Watercress Salad

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

Ingredients

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.
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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