Prep 10 mins
Cook 20 mins
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.
- 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)
- 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.
We actually prepared the salmon in Grilled Dilled Salmon Fillets 357722 and then prepared the potato watercress salad per recipe directions, though we subbed blanched spinach for the watercress. After tasting we added a bit more horseradish for zing. We all loved these potatoes and thought they paired perfectly with our dilled salmon. We would definitely make these again! Thanks for posting. Made for ZWT9