Tom Schierlitz
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

In a shallow bowl, toss the hash browns with the flour. Sprinkle them on the salmon and press gently to help them adhere.

Step 3

Heat the oil in a nonstick skillet over medium heat. Add the salmon, potato-side down, and cook until the potatoes are golden brown, 3 to 4 minutes.

Step 4

Carefully flip the salmon and cook until opaque throughout, 2 to 3 minutes more.

Step 5

Meanwhile, in a small bowl, whisk together the sour cream, vinegar, horseradish, and ¼ teaspoon each salt and pepper.

Step 6

Divide the watercress and radishes among plates, drizzle with the dressing, and serve with the salmon.

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