Salmon With Potato And Watercress Salad - cooking recipe

Ingredients

1 lb new potato (about 10)
kosher salt & freshly ground black pepper
4 tablespoons olive oil
24 ounces salmon fillets, skinless
2 tablespoons prepared horseradish
1 tablespoon white wine vinegar
2 green onions, sliced
2 cups watercress, thick stems removed (1/2 small bunch)

Preparation

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.