Salmon With Potato and Watercress Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time. Ingredients:
1 lb new potato (about 10) |
kosher salt & freshly ground black pepper |
4 tablespoons olive oil |
24 ounces salmon fillets, skinless |
2 tablespoons prepared horseradish |
1 tablespoon white wine vinegar |
2 green onions, sliced |
2 cups watercress, thick stems removed (1/2 small bunch) |
Directions:
1. Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
2. Drain potatoes and run under cold water to cool off; cut into quarters.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Cook salmon until opaque, about 4 to 5 minutes per side.
5. In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
6. Add potatoes and watercress, tossing to combine.
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