Crispy Alaska Salmon over Endive and Watercress Salad
Serves 4
Time 15 min
Fresh chervil and chives garnish this light salmon dish, which is perfect for serving during the spring and summer.
Special Diets:
Ingredients
- 4 (6.0-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
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 (14g dietary fiber, 11g sugar), 45g protein.
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.
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Ingredients
- 4 (6.0-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