Rating: 3 stars
159 Ratings
  • 5 star values: 24
  • 4 star values: 27
  • 3 star values: 27
  • 2 star values: 61
  • 1 star values: 20
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

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

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

Nutrition Facts

497 calories; fat 26g; saturated fat 4g; cholesterol 108mg; sodium 723mg; protein 42g; carbohydrates 22g; sugars 1g; fiber 2g; iron 3mg; calcium 54mg.
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