Salmon With Potato Salad

Salmon with Potato Salad
Christopher Baker
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Serves 4
preparation
20
minutes
cooking
30
minutes
other
0
minutes

Ingredients

1
pound
new potatoes (about 10)
kosher salt and black pepper
4
tablespoons
olive oil
4
6-ounce skinless salmon fillets
2
tablespoons
prepared horseradish
1
tablespoon
white wine vinegar
2
scallions, sliced
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 497
  • 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
What does this mean? See Nutrition 101.

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