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May 24, 2013

Salmon and Watercress Salad

Part of this refreshing salad can be made ahead: Poach the salmon and prepare the dressing ahead of time. Refrigerate for up to 2 days until ready to use.

image: Ken Kanbayashi

Salmon and Watercress Salad

4 pieces skinless salmon fillet (1 1/4 pounds total)
Kosher salt and black pepper
3 Tablespoons cider vinegar
1/4 cup sour cream
2 Tablespoons prepared horseradish
1 seedless cucumber, sliced into half-moons
2 bunches watercress, thick stems removed (about 6 cups)
1/4 cup fresh dill, chopped

Place the salmon in a large skillet; season with ½ teaspoon salt. Add 2 Tablespoons of the vinegar and enough water to reach halfway up the salmon.

Simmer, covered, until the fish is opaque throughout, 10 to 12 minutes. Transfer to a plate and refrigerate until cool, at least 25 minutes. Using a fork, flake the salmon into pieces.

Meanwhile, in a medium bowl, combine the sour cream, horseradish, the remaining Tablespoon of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cucumber; toss to coat.

Divide the watercress among bowls, top with the cucumber mixture and the salmon, and sprinkle with the dill.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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