Salmon With Potato Salad

salmon-potato-salad
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 497 calories
    • Fat 26 g
    • Sat Fat 4 g
    • Cholesterol 108 mg
    • Sodium 723 mg
    • Protein 42 g
    • Carbohydrate 22 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 54 mg
  • September 2010

Ingredients

  1. Check 1pound new potatoes (about 10)
  2. Check kosher salt and black pepper
  3. Check 4tablespoons olive oil
  4. Check 4 6-ounce skinless salmon fillets
  5. Check 2tablespoons prepared horseradish
  6. Check 1tablespoon white wine vinegar
  7. Check 2 scallions, sliced
  8. Check 1/2 small bunch watercress, thick stems removed (about 2 cups)

Directions

  1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.
  2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  4. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.
  5. In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
  6. Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.