Crispy Alaska Salmon over Endive and Watercress Salad

Crispy Alaska Salmon over Endive and Watercress Salad

Rated:
Serves 4
Fresh chervil and chives garnish this light salmon dish, which is perfect for serving during the spring and summer.
Ingredients: 
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt
  • 8 small new potatoes, blanched or steamed (keep warm)
  • 1 bunch watercress
  • 2 endives
  • 1 bunch fresh chervil
  • 1 bunch fresh chives
  • 1 lemon, Juice of
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
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Method: 
Julienne endive and wash watercress. Toss and set aside. Whisk together lemon, honey, and mustard. Slowly whisk in oil and set aside. 

Heat a cast iron skillet over high heat. Season each piece of salmon with coriander, pepper, and salt. Just before adding salmon, lightly oil the pan. Sear briefly for about 3 minutes on each side. Dress greens and potatoes, and divide onto four plates. Top with salmon. To finish, snip chervil and chives over salmon.
Nutritional Info: 
Per Serving: 820 calories (360 from fat), 40g total fat, 6g saturated fat, 95mg cholesterol, 480mg sodium, 72g carbohydrates, (14 g dietary fiber, 11g sugar), 45g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.