WATERCRESS, NEW POTATO & SALMON SALAD
Keep cans of fish in your storecupboard and you'll never be short of a healthy meal or snack
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.
SALMON WITH NEW POTATO & WATERCRESS SALAD
A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
- Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
POTATO AND WATERCRESS SALAD
Provided by Jacques Pepin
Categories weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
- Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
- Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
- Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
- At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams
HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS
A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours
Provided by Jennifer Joyce
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
- Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
- In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
- Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.
Nutrition Facts : Calories 498 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 3.5 milligram of sodium
SALMON WITH POTATO AND WATERCRESS SALAD
Another quick and easy weeknight meal. Salmon always cooks up quickly and when paired with a simple potato salad you'll get a full meal in no time.
Provided by threeovens
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in medium saucepan and cover with cold water and 1 teaspoon salt; bring to a boil, reduce heat, and simmer until tender, about 15 to 18 minutes.
- Drain potatoes and run under cold water to cool off; cut into quarters.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat; season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook salmon until opaque, about 4 to 5 minutes per side.
- In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
- Add potatoes and watercress, tossing to combine.
POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE
Steps:
- To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
- To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
- Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.
MOM'S POTATO WATERCRESS SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes and place in a medium saucepan, cover with water, and place over high heat to bring water to a boil. Boil potatoes until just tender, 10 minutes. Drain and return to warm sauce pan. Drizzle potatoes with a touch of oil and let stand 5 minutes in warm pot to dry them out.
- Transfer cooked potatoes to a bowl. Combine yogurt, oil, and horseradish and pour over potatoes. Coarsely chop the leafy tops of watercress and add to the mixing bowl with potatoes. Sprinkle a little coarse salt over the bowl and toss salad to coat evenly. Adjust salt to your taste and serve at room temperature.
SOY-GLAZED SALMON WITH WATERCRESS SALAD
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
- Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 41 g
ALICE ROSE GEORGE'S POTATO-WATERCRESS SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes into inch-and-a-half cubes and steam until tender when pierced with fork.
- Meanwhile, trim stalks from watercress; rinse and spin dry the leaves.
- In a small bowl, whisk together the yogurt and olive oil until mixture is smooth. Blend in horseradish and season to taste with salt and pepper.
- Place potatoes (which will still be warm) and the watercress in a bowl. Add dressing, toss gently and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 4 grams
POTATO AND SALMON SALAD
With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.
Provided by Miss B
Categories Creamy Potato Salad
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
- Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
- While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
- Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
- Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
- Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 27.4 g, Cholesterol 175.9 mg, Fat 14.4 g, Fiber 2.7 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 331.3 mg, Sugar 6.6 g
WARM POTATO SALAD WITH WATERCRESS
Categories Herb Mustard Onion Potato Side Quick & Easy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into 3/4-inch pieces, then cook in a 3- to 4-quart saucepan of boiling salted water , uncovered, until just tender, 10 to 15 minutes. Drain in a colander.
- While potatoes are cooking, whisk together vinegar, mustard, salt, pepper, and sugar in a large heatproof bowl until combined, then stir in shallots and let stand until ready to use.
- Toss potatoes with vinegar mixture, then add oil and watercress, tossing gently to combine.
ONE-PAN WATERCRESS-STUFFED SALMON WITH PARMESAN NEW POTATOES
This delicious dish makes the perfect light lunch or dinner - the salmon has been butterflied to let the tasty watercress sauce run through each slice, ensuring succulent fish
Provided by Barney Desmazery
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
- Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
- Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
- After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.
Nutrition Facts : Calories 605 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
WARM POTATO AND WATERCRESS SALAD
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
- Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
ROASTED SWEET POTATO, SALMON AND WATERCRESS SALAD
Make and share this Roasted Sweet Potato, Salmon and Watercress Salad recipe from Food.com.
Provided by TooAllergic
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place diced sweet potatoes on your baking stone in a pre-heated 400°F oven and let roast until tender (depending on size--15 minutes is about right).
- Cool Slightly.
- Combine salmon, celery and pecans with the cooled sweet potatoes.
- In a seperate bowl, whisk together olive oil, orange juice, garlic, vinegar, cumin and salt. Pour this dressing over the chicken and potato mixture and chill.
- When ready to serve, stir in the fresh watercress and chopped parsley.
Nutrition Facts : Calories 212.8, Fat 10.4, SaturatedFat 1.2, Cholesterol 29.5, Sodium 385.1, Carbohydrate 16.9, Fiber 3.1, Sugar 4.7, Protein 13.7
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
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