Christopher Baker
Hands-On Time
20 Mins
Total Time
30 Mins
Other Time
Serves 4

How to Make It

Step 1

Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.

Step 2

Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

Step 3

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Step 4

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.

Step 5

In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.

Step 6

Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.

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