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:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    4 (6-ounce)salmon fillets
    1/2 teaspoonground coriander
    1/2 teaspoonfine sea salt
    8 smallnew potatoes, blanched or steamed (keep warm)
    1 bunchwatercress
    2endives
    1 bunchfresh chervil
    1 bunchfresh chives
    1lemon, Juice of
    1 tablespoonhoney
    1 tablespoonwhole grain mustard
    1/2 cupextra-virgin olive oil
    1/4 teaspoonground 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

Serving Size

Calories

820

Total Fat

40g

Saturated Fat

6g

Cholesterol

95mg

Sodium

480mg

Total Carbohydrate

72g

Dietary Fiber

14g

Total Sugars

11g

Protein

45g

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.