Salmon With Chilled Potato Salad

realsimplemag The Chef has made this recipe a couple of times, and it’s delicious. It’s based on a recipe from Real Simple magazine, and adapted to our taste.

This week he bought some lovely salmon at Costco, and we had this meal again, when my sister and I got back from a day of Christmas shopping.

Salmon With Chilled Potato Salad

  • 1/2 lb new potatoes (about 5)
  • salt
  • black pepper
  • 3 tbsp olive oil
  • 2 6-oz skinless salmon fillets
  • 1 tbsp prepared horseradish
  • 1/2 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 scallion, sliced
  • 1 cup arugula


  1. Place the potatoes in a medium saucepan and cover with cold water.
  2. Bring to a boil, then add 1 tsp salt.
  3. Reduce heat, and simmer until tender, 15 to 18 minutes.
  4. Drain the potatoes, and run under cold water to cool.
  5. Cut the cooled potatoes into quarters.
  6. Meanwhile, heat 1 tbsp of oil in a large nonstick skillet over medium-high heat.
  7. Season the salmon with 1/4 tsp salt and 1/4 tsp pepper.
  8. Cook salmon until opaque throughout, 4 to 5 minutes per side.
  9. In a large bowl, combine the horseradish, vinegar, lemon juice, mustard, scallions, remaining 2 tbsp oil, ¼ tsp salt, and ¼ tsp pepper.
  10. Add the potatoes and watercress to the dressing and toss to combine.
  11. Serve the salad with the salmon.

Makes 2 servings.


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