Crispy Alaska Salmon over Endive and Watercress Salad

Crispy Alaska Salmon over Endive and Watercress Salad

Serves 4

Fresh chervil and chives garnish this light salmon dish, which is perfect for serving during the spring and summer.

  • 4 salmon fillets, 6 ounces each
  • Ground coriander seed
  • Sea salt and ground black pepper, to taste
  • 8 small new potatoes, blanched or steamed (keep warm)
  • 1 bunch watercress
  • 2 heads endive
  • 1 bunch chervil
  • 1 bunch chives
  • 1 lemon, Juice of
  • 1 tablespoon wildflower honey
  • 1 tablespoon grain mustard
  • 1/2 cup olive oil
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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 two minutes on each side. Dress greens and potatoes, and divide onto four plates. Top with salmon. To finish, snip herbs over salmon.

Nutritional Info: 
Per Serving:820 calories (360 from fat), 40g total fat, 6g saturated fat, 95mg cholesterol, 480mg sodium, 72g carbohydrate (14g 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.

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