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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.