Crispy Salmon with Herbed Potato and Watercress Salad
Indulge in this delightful and nutritious dish that features perfectly seared salmon paired with a refreshing herbaceous potato and watercress salad. This easy-to-make recipe not only promises a burst of flavors but also ensures a wholesome meal that can be prepared swiftly on a busy weeknight. With the delightful crunch of new potatoes complemented by the peppery notes of watercress and the zing of horseradish, each bite is a satisfying celebration of freshness and taste.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
new potato
1 lb (about 10, washed and cut into quarters)
kosher salt
to taste (for boiling and seasoning)
freshly ground black pepper
to taste (for seasoning)
olive oil
4 tablespoons (divided into portions for cooking and dressing)
salmon fillets
24 ounces (skinless, at room temperature)
prepared horseradish
2 tablespoons (for dressing)
white wine vinegar
1 tablespoon (for dressing)
green onions
2 (sliced)
watercress
2 cups (thick stems removed (1/2 small bunch))
Instructions
1
Begin by placing the potatoes in a medium saucepan and covering them with cold water. Add 1 teaspoon of salt and bring the mixture to a boil.
2
Once boiling, reduce the heat and let the potatoes simmer until tender, about 15 to 18 minutes. When done, drain the potatoes and rinse them under cold water to halt the cooking process. Cut them into quarters and set aside.
3
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. While the oil heats, season the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
4
Carefully place the seasoned salmon into the hot skillet and cook for about 4 to 5 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
5
While the salmon is cooking, prepare the dressing in a large mixing bowl by combining the horseradish, white wine vinegar, sliced green onions, 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until fully combined.
6
Once the potatoes have cooled, add them to the bowl with the dressing, followed by the watercress. Gently toss the mixture to evenly coat the potatoes and watercress with the dressing.
7
Serve the crispy salmon alongside the refreshing potato and watercress salad for a balanced and delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Salmon with Herbed Potato and Watercress Salad?
It is a nutritious dish featuring seared salmon fillets served alongside a fresh salad made of new potatoes, watercress, and a horseradish-based dressing.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
What type of potatoes are best for this salad?
The recipe calls for 1 pound of new potatoes, which hold their shape well when boiled and quartered.
How long should I boil the potatoes?
Boil the potatoes for approximately 15 to 18 minutes until they are tender.
How do I know when the salmon is cooked?
The salmon is ready when it is opaque and flakes easily with a fork, usually after 4 to 5 minutes per side.
Should the salmon be cooked with the skin on?
The recipe specifies using 24 ounces of skinless salmon fillets.
What ingredients are in the salad dressing?
The dressing consists of prepared horseradish, white wine vinegar, sliced green onions, olive oil, salt, and black pepper.
How should I prepare the watercress?
You should use 2 cups of watercress with the thick stems removed.
How much olive oil do I need in total?
You will need 4 tablespoons of olive oil: 1 tablespoon for searing the salmon and 3 tablespoons for the dressing.
How do I stop the potatoes from overcooking?
After draining the potatoes, rinse them under cold water to halt the cooking process.
How should the potatoes be cut?
The potatoes should be cut into quarters after boiling and cooling.
What kind of vinegar is used in this recipe?
This recipe uses 1 tablespoon of white wine vinegar for the salad dressing.
Is this a good recipe for a weeknight dinner?
Yes, it is described as a quick recipe that is easy to prepare swiftly on a busy weeknight.
How should I season the salmon fillets?
Season the fillets with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper before cooking.
What heat setting should I use to cook the salmon?
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
How much horseradish is used in the dressing?
The recipe calls for 2 tablespoons of prepared horseradish.
Should the salmon be cold when I start cooking?
The ingredients list suggests using salmon fillets that are at room temperature.
How many green onions are required?
You will need 2 green onions, sliced, for the dressing.
When do I add the watercress to the salad?
Add the watercress to the mixing bowl after the cooled potatoes have been added to the dressing.
What is the first step in preparing the potatoes?
Place the potatoes in a medium saucepan and cover them with cold water and 1 teaspoon of salt.
How much salt is used in the dressing?
The dressing requires 1/2 teaspoon of salt.
How much pepper is used in the dressing?
The dressing requires 1/4 teaspoon of black pepper.
What category does this recipe fall into?
This recipe is categorized under Potato dishes.
Can I use a different type of salt?
While the ingredient list specifies kosher salt, you can use other salts to taste for boiling and seasoning.
Is the salad served hot or cold?
The salad is refreshing and features cooled potatoes and fresh watercress.
What gives the salad its peppery note?
The peppery notes come from the fresh watercress.
How many calories are in this dish?
Nutritional information such as calories is not specified in the provided data.
What equipment is needed for the salmon?
You will need a large skillet and a fork to check for flakiness.
What is the final step of the recipe?
The final step is to serve the crispy salmon alongside the refreshing potato and watercress salad.