Best Salmon With New Potato Watercress Salad Recipes

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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.

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.

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

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