Best Grilled Salmon With Potato Watercress Salad Recipes

Salmon With Potato and Watercress Salad image

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.

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.