SALMON WITH POTATO AND WATERCRESS SALAD
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.
Provided by threeovens
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Drain potatoes and run under cold water to cool off; cut into quarters.
- 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.
- Cook salmon until opaque, about 4 to 5 minutes per side.
- In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
- Add potatoes and watercress, tossing to combine.
POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD
This new way with latkes is a delicious main course for brunch, too.
Provided by Selma Brown Morrow
Categories Salad Onion Potato Appetizer Hanukkah Low Cal Salmon Avocado Winter Healthy Kosher Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For latkes:
- Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
- Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
- For salad:
- Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
- Arrange 2 latkes on each plate. Mound salad alongside.
- WHAT TO DRINK:
- Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
- Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
- In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
- Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 4 grams
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