Salmon and Watercress Salad

Salmon and Watercress Salad
Kan Kanbayashi
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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

4
pieces skinless salmon fillet (1 1/4 pounds total)
kosher salt and black pepper
3
tablespoons
cider vinegar
1/4
cup
sour cream
2
tablespoons
prepared horseradish
1
seedless cucumber, sliced into half-moons
2
bunches watercress, thick stems removed (about 6 cups)
1/4
cup
fresh dill, chopped

Directions

  1. Place the salmon in a large skillet; season with ½ teaspoon salt. Add 2 tablespoons of the vinegar and enough water to reach halfway up the salmon.
  2. Simmer, covered, until the fish is opaque throughout, 10 to 12 minutes. Transfer to a plate and refrigerate until cool, at least 25 minutes. Using a fork, flake the salmon into pieces.
  3. Meanwhile, in a medium bowl, combine the sour cream, horseradish, the remaining tablespoon of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cucumber; toss to coat.
  4. Divide the watercress among bowls, top with the cucumber mixture and the salmon, and sprinkle with the dill.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Protein 35 g
  • Carbohydrate 5 g
  • Sugar 3 g
  • Fiber 1 g
  • Fat 13 g
  • Sat Fat 3 g
  • Calcium 150 mg
  • Iron 2 mg
  • Sodium 616 mg
  • Cholesterol 100 mg
What does this mean? See Nutrition 101.

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