Potato-Crusted Salmon With Watercress Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/4 pound(s) skinless salmon fillet, cut into 4 pieces |
kosher salt and black pepper |
2 cup(s) frozen shredded hash browns (not thawed) |
2 tablespoon(s) all-purpose flour |
1 tablespoon(s) olive oil |
1/4 cup(s) sour cream |
2 tablespoon(s) white wine vinegar |
1 tablespoon(s) prepared horseradish |
1 bunch(es) watercress, thick stems removed (about 4 cups) |
4 medium radishes, cut into wedges |
Directions:
1. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In a shallow bowl, toss the hash browns with the flour. Sprinkle them on the salmon and press gently to help them adhere.
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.
4. Carefully flip the salmon and cook until opaque throughout, 2 to 3 minutes more.
5. Meanwhile, in a small bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper.
6. Divide the watercress and radishes among plates, drizzle with the dressing, and serve with the salmon.
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