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Salmon and Watercress Salad

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

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.
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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