Salmon and Watercress Salad

salmon-watercress-salad
Photo by Kan Kanbayashi
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 287 calories
    • Calories 41 calories from fat
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 100 mg
    • Sodium 616 mg
    • Protein 35 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 150 mg

Ingredients

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