Potato-Crusted Salmon With Watercress Salad Recipe | Real Simple Recipes

By DrChef

Prep time: 30 minutes
Total time: 30 minutes

Ingredients

• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• kosher salt and black pepper
• 2 cups frozen shredded hash browns (not thawed)
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup sour cream
• 2 tablespoons white wine vinegar
• 1 tablespoon prepared horseradish
• 1 bunch watercress, thick stems removed (about 4 cups)
• 4 medium radishes, cut into wedges

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Season the salmon with teaspoon salt and teaspoon pepper. In a shallow bowl, toss the frozen shredded hash browns and flour. Sprinkle on the salmon pieces and press gently to help it adhere.

Heat the oil in a large nonstick skillet over medium heat. Add the salmon, potato-side down, and cook until the potatoes are golden brown, 3 to 4 minutes. Carefully flip and cook until the salmon is opaque throughout, 2 to 3 minutes more.

Meanwhile, in a small bowl, whisk together the sour cream, vinegar, horseradish, and teaspoon each salt and pepper. Divide the watercress and radishes among plates, drizzle with the dressing, and serve with the salmon.