Salmon With Potato Salad
Serves 4|
Hands-On Time:
20m
|
Total Time:
30m
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
- Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.
- 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.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.
- In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.
Nutritional Information
- Per Serving
- Calories 497
- Fat 26g
- Sat Fat 4g
- Cholesterol 108mg
- Sodium 723mg
- Protein 42g
- Carbohydrate 22g
- Sugar 1g
- Fiber 2g
- Iron 3mg
- Calcium 54mg
What does this mean? See Nutrition 101.
Quick Tip
This dish is also delicious chilled or at room temperature. Flake the salmon and serve it on top of the salad.
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