Salmon With New Potato Watercress Salad Recipes

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SALMON WITH POTATO AND WATERCRESS SALAD



Salmon With Potato and Watercress Salad image

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

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)

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



Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad image

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

Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
Salad:
6 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/4 teaspoon dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips

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



BBQ Potato Chip-Crusted Salmon with Watercress Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds skin-on center-cut salmon
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup crushed BBQ chips
1/4 cup dark brown sugar
1 tablespoon chili powder
6 scallions, white and light green parts only, chopped
1 clove garlic
Zest of 1 lime (reserve the juice for the salad)
2 teaspoons honey
1 teaspoon white wine vinegar
Juice of 1 lime
1/2 jalapeno, diced
1/3 cup olive oil
5 cups watercress
1 cup diced mango
1/2 cup thinly sliced red onions
Kosher salt and freshly ground black pepper
1/4 cup toasted sliced almonds

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



Lemony Salmon with Watercress Salad image

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

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped shallot
2 ½ teaspoons olive oil, divided
¼ teaspoon lemon zest
3 (6 ounce) fillets salmon
½ cup creme fraiche
1 ½ teaspoons lemon juice
¼ teaspoon lemon zest
1 pinch salt and ground black pepper to taste
1 ½ cups watercress, chopped
¼ cup chopped fresh dill
¼ cup chopped fresh tarragon
2 teaspoons lemon juice
2 teaspoons olive oil
1 pinch salt and ground black pepper to taste
1 lemon, cut into wedges

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



Alice Rose George's Potato-Watercress Salad image

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds red Bliss potatoes
2 bunches watercress
1 cup plain yogurt
1/2 cup extra-virgin olive oil
2 to 3 tablespoons grated fresh horseradish
Coarse salt and freshly ground pepper to taste

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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