Rating: 3 stars
18 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
  • 18 Ratings
Kate Merker

Gallery

Credit: Kan Kanbayashi

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Divide the watercress among bowls, top with the cucumber mixture and the salmon, and sprinkle with the dill.

Nutrition Facts

287 calories; calories from fat 41%; protein 35g; carbohydrates 5g; sugars 3g; fiber 1g; fat 13g; saturated fat 3g; calcium 150mg; iron 2mg; sodium 616mg; cholesterol 100mg.
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