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