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Salmon and Watercress Salad

Salmon and Watercress Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 287Calories From Fat 41%
  • Protein 35g
  • Carbohydrate 5g
  • Sugar 3g
  • Fiber 1g
  • Fat 13g
  • Sat Fat 3g
  • Calcium 150mg
  • Iron 2mg
  • Sodium 616mg
  • Cholesterol 100mg
What does this mean? See Nutrition 101 .

Quick Tip

Salmon and Watercress Salad
The poached salmon and the dressing can be refrigerated separately for up to 2 days. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.