Seared Salmon Watercress and Potato Salad with Olive Dressing recipe

There are meals that simply transport you. This Seared Salmon with Watercress and Potato Salad, drizzled with a vibrant Olive Dressing, is one of those culinary experiences. From the moment the salmon hit the pan, filling the kitchen with that irresistible sear, I knew this recipe was special. The combination of textures and tastes is just phenomenal – flaky, perfectly seared salmon, creamy potato salad with a hint of Dijon, peppery watercress offering a fresh bite, all tied together by the bright, herbaceous olive dressing. When I served it to my family, the silence that fell over the table spoke volumes. Then came the murmurs of appreciation, the requests for seconds, and the inevitable question: “Can you make this again soon?”. This isn’t just a salad; it’s a complete meal, elegant enough for a dinner party yet simple enough for a satisfying weeknight dinner. It’s healthy, flavorful, and surprisingly easy to put together. If you’re looking for a dish that’s both sophisticated and comforting, that celebrates fresh ingredients and bold flavors, look no further. This Seared Salmon Watercress and Potato Salad is a guaranteed crowd-pleaser, and I’m excited to share my experience and the recipe with you.

Seared Salmon Watercress and Potato Salad: Ingredients for a Culinary Masterpiece

The magic of this dish lies in the quality of its ingredients. Fresh, vibrant components are key to achieving the perfect balance of flavors and textures. Here’s a detailed breakdown of everything you’ll need to create this stunning Seared Salmon Watercress and Potato Salad with Olive Dressing:

• For the Seared Salmon:
  • 4 Salmon Fillets (skin on or off, about 6-8 ounces each): Choose skin-on fillets for extra crispy skin, or skin-off if you prefer. Look for wild-caught salmon for superior flavor and sustainability, if possible. Sockeye, Coho, or King salmon all work beautifully in this recipe. Ensure the fillets are roughly the same thickness for even cooking.
  • 1 tablespoon Olive Oil: For searing the salmon and preventing sticking. Extra virgin olive oil is a good choice for its flavor and health benefits.
  • Salt and Freshly Ground Black Pepper: To season the salmon and enhance its natural flavor. Use kosher salt or sea salt for best results, and freshly ground black pepper for a more robust flavor.
  • Optional: Lemon wedges, for serving: A squeeze of fresh lemon juice brightens the salmon and complements the other flavors in the dish.
• For the Potato Salad:
  • 1.5 pounds Small Potatoes (Yukon Gold, New Potatoes, or Fingerling): These varieties hold their shape well when boiled and have a creamy texture, perfect for potato salad. Yukon Golds are a great all-purpose choice. Ensure potatoes are roughly the same size for even cooking.
  • 1/4 cup Mayonnaise: Provides creaminess and richness to the potato salad. Use a good quality mayonnaise – full-fat mayonnaise will offer the best flavor and texture. You can also use light mayonnaise for a slightly lighter option.
  • 2 tablespoons Dijon Mustard: Adds a tangy and slightly spicy kick to the potato salad. Dijon mustard’s sharpness cuts through the richness of the mayonnaise and complements the potatoes beautifully.
  • 2 tablespoons Chopped Fresh Parsley: Adds freshness and herbaceous notes to the potato salad. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.
  • 1 tablespoon Chopped Fresh Chives: Adds a mild oniony flavor and freshness. Chives provide a delicate flavor that complements the other ingredients.
  • 1 tablespoon White Wine Vinegar or Lemon Juice: Adds acidity to balance the richness of the mayonnaise and brighten the potato salad. White wine vinegar offers a slightly milder acidity than lemon juice.
  • Salt and Freshly Ground Black Pepper: To season the potato salad and enhance the flavors.
• For the Watercress Salad:
  • 4 ounces Watercress, trimmed and washed: Watercress provides a peppery bite and fresh, vibrant green color to the salad. Look for fresh, crisp watercress bunches. Wash thoroughly and trim any tough stems. Baby spinach or arugula can be used as a substitute if watercress is unavailable, but the peppery flavor of watercress is ideal.
  • Optional: 1/2 cup Cherry Tomatoes, halved: Adds sweetness, acidity, and visual appeal to the watercress salad. Choose ripe, flavorful cherry tomatoes.
  • Optional: 1/4 cup thinly sliced Red Onion: Adds a sharp, pungent flavor and crunch. Red onion provides a nice contrast to the peppery watercress and creamy potato salad. Soaking the sliced red onion in cold water for 10 minutes can mellow its sharpness if desired.
• For the Olive Dressing:
  • 1/2 cup Olive Oil (Extra Virgin Olive Oil recommended): Forms the base of the dressing and provides rich, fruity flavor. Extra virgin olive oil is essential for a high-quality dressing.
  • 1/4 cup Kalamata Olives, pitted and roughly chopped: Kalamata olives offer a briny, salty, and slightly fruity flavor that is central to this dressing. Pitted olives are convenient, and roughly chopping them releases their flavor.
  • 2 tablespoons Red Wine Vinegar: Adds acidity to balance the richness of the olive oil and enhance the flavors of the olives and herbs. Red wine vinegar complements the Mediterranean flavors of the dressing.
  • 2 tablespoons Chopped Fresh Oregano: Adds a robust, herbaceous, and slightly peppery flavor to the dressing. Fresh oregano is preferred for its stronger aroma and taste.
  • 2 tablespoons Chopped Fresh Parsley: Adds freshness and herbaceous notes, complementing the oregano and olives.
  • 1 clove Garlic, minced: Adds a pungent, savory flavor to the dressing. Minced garlic infuses the dressing with its aroma and taste.
  • 1 teaspoon Dijon Mustard: Emulsifies the dressing and adds a subtle tang and depth of flavor. Dijon mustard helps the dressing come together and prevents it from separating.
  • 1/2 teaspoon Honey or Maple Syrup (optional): Adds a touch of sweetness to balance the acidity and saltiness of the dressing. Honey or maple syrup is optional but can enhance the overall flavor profile.
  • Salt and Freshly Ground Black Pepper: To season the dressing and enhance the flavors.

Crafting Your Seared Salmon and Salad: Step-by-Step Instructions

Now that you have all your ingredients prepped and ready, let’s embark on the culinary journey of creating this delightful Seared Salmon Watercress and Potato Salad:

1. Prepare the Potatoes: Place the potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15-20 minutes. Drain the potatoes and let them cool slightly.
2. Make the Potato Salad Dressing: While the potatoes are cooking, in a small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, chopped chives, white wine vinegar (or lemon juice), salt, and pepper. Set aside.
3. Dress the Potatoes: Once the potatoes are cool enough to handle, cut them in half or quarters (depending on their size). Place the warm potatoes in a large bowl and pour the potato salad dressing over them. Gently toss to coat evenly. Set aside to allow the flavors to meld while you prepare the rest of the dish. The warmth of the potatoes will help them absorb the dressing.
4. Make the Olive Dressing: In a small bowl or jar, whisk together the olive oil, chopped Kalamata olives, red wine vinegar, chopped fresh oregano, chopped fresh parsley, minced garlic, Dijon mustard, optional honey (or maple syrup), salt, and pepper. Whisk or shake well to combine. Set aside. The dressing can be made ahead of time and stored in the refrigerator.
5. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Patting the salmon dry helps achieve a better sear.
6. Sear the Salmon: Heat olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering hot. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-6 minutes per side, depending on the thickness of the fillets, or until cooked through and flaky. The salmon is cooked through when it flakes easily with a fork and is no longer translucent in the center. Avoid overcrowding the pan; sear in batches if necessary to ensure proper browning.
7. Assemble the Salad: In a large bowl, gently toss the watercress (and optional cherry tomatoes and red onion) with about half of the olive dressing. You can add more dressing to taste, but start with less and add as needed to avoid overdressing the salad.
8. Plate and Serve: Divide the dressed watercress salad among plates or a platter. Top with portions of the potato salad. Place a seared salmon fillet on top of each serving. Drizzle any remaining olive dressing over the salmon and salad. Garnish with lemon wedges, if desired, and serve immediately. Serving immediately ensures the salmon is warm and the watercress is crisp.

Nutrition Facts: A Healthy and Flavorful Meal

This Seared Salmon Watercress and Potato Salad is not only delicious but also packed with nutrients. It offers a balanced meal with healthy fats, lean protein, and plenty of vitamins and minerals from the vegetables and herbs. Here’s a general overview of the nutrition you can expect:

• Servings: This recipe serves 4 people.
• Calories per Serving (Estimated): Approximately 550-700 calories per serving. This is an estimate and can vary depending on the size of the salmon fillets, the amount of olive oil used, and portion sizes.

Nutritional Highlights:

• Excellent Source of Omega-3 Fatty Acids: Salmon is rich in omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation.
• High in Protein: Salmon and potatoes provide a good source of protein, essential for building and repairing tissues, and maintaining satiety.
• Good Source of Vitamins and Minerals: Salmon is a good source of Vitamin D, Vitamin B12, potassium, and selenium. Potatoes provide Vitamin C, Vitamin B6, and potassium. Watercress is packed with Vitamin K, Vitamin C, and Vitamin A, as well as antioxidants. Olive oil is a source of healthy monounsaturated fats and antioxidants.
• Rich in Fiber: Potatoes and vegetables contribute dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
• Healthy Fats: Olive oil and salmon provide healthy fats, including monounsaturated and polyunsaturated fats, which are beneficial for heart health.

Important Note: These are general nutritional estimations. For precise nutritional information, you would need to use a recipe analyzer tool that takes into account the specific brands and quantities of all ingredients used. Consider using light mayonnaise and controlling the amount of olive oil in the dressing to reduce the calorie and fat content if desired.

Preparation Time: Efficient and Enjoyable Cooking

This recipe is designed to be efficient and enjoyable to prepare, making it suitable for both weeknight dinners and weekend gatherings. Here’s a breakdown of the estimated time involved:

• Prep Time: 30-40 minutes (This includes washing and chopping vegetables and herbs, preparing the potato salad dressing and olive dressing, and patting dry and seasoning the salmon).
• Cook Time: 20-25 minutes (This includes boiling the potatoes and searing the salmon).

Total Estimated Time: Approximately 50-65 minutes. The potato salad and olive dressing can be made ahead of time, which can significantly reduce the preparation time on the day of serving.

How to Serve Your Exquisite Seared Salmon Salad

This Seared Salmon Watercress and Potato Salad is a complete meal in itself, but you can enhance the serving experience with these suggestions:

• Presentation:
  • Elegant Plating: Arrange the watercress salad artfully on plates, top with potato salad and seared salmon for a visually appealing presentation.
  • Garnish: Garnish with extra fresh herbs like parsley sprigs, oregano sprigs, or chive blossoms for a pop of color and freshness.
  • Lemon Wedges: Serve with lemon wedges on the side for guests to squeeze fresh lemon juice over their salmon and salad.
• Serving Style:
  • Individual Plates: Serve as individual plated salads for a more formal dinner setting.
  • Family-Style Platter: Arrange all components on a large platter for a more casual, family-style meal.
  • Buffet Style: Set up a buffet with separate bowls of watercress salad, potato salad, seared salmon, and olive dressing for guests to assemble their own plates.
• Accompaniments (Optional):
  • Crusty Bread: Serve with crusty bread or baguette slices for soaking up the delicious olive dressing.
  • White Wine: Pair with a crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino, which complement the flavors of salmon and the Mediterranean dressing.
  • Sparkling Water or Iced Tea: For a non-alcoholic option, serve with sparkling water with lemon or unsweetened iced tea.

Additional Tips for Seared Salmon Salad Success

To ensure your Seared Salmon Watercress and Potato Salad is a resounding success, consider these helpful tips:

• Tip 1: Don’t Overcook the Salmon: Overcooked salmon is dry and less flavorful. Cook the salmon just until it is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Use a meat thermometer to ensure accuracy if desired.
• Tip 2: Season Generously: Don’t be shy with salt and pepper! Season the salmon, potato salad dressing, and olive dressing generously to enhance the flavors of all the ingredients. Taste and adjust seasoning as needed throughout the cooking process.
• Tip 3: Make Ahead Components: To save time, you can make the potato salad and olive dressing ahead of time. The potato salad can be made up to 2 days in advance and stored in the refrigerator. The olive dressing can be made up to 3 days in advance and stored in the refrigerator. Assemble the watercress salad and sear the salmon just before serving for the freshest results.
• Tip 4: Adjust Dressing to Taste: Taste the olive dressing and adjust the seasonings to your liking. You can add more red wine vinegar for extra tang, more honey for sweetness, or more garlic for a stronger garlic flavor.
• Tip 5: Warm Potato Salad vs. Cold Potato Salad: This recipe is delicious with both warm or cold potato salad. Serving the potato salad slightly warm allows the flavors to meld together beautifully. However, you can also chill the potato salad completely for a colder salad option, especially on a hot day.

FAQ: Your Questions Answered About Seared Salmon Salad

Curious to learn more about this Seared Salmon Watercress and Potato Salad? Here are some frequently asked questions to help you prepare this dish with confidence:

Q1: Can I use different types of potatoes?

A: Yes, you can use different types of potatoes for the potato salad. Yukon Gold, new potatoes, and fingerling potatoes are recommended because they hold their shape well when boiled and have a creamy texture. Red potatoes or baby potatoes can also be used. Avoid russet potatoes, as they can become too dry and crumbly in potato salad.

Q2: Can I substitute the watercress?

A: Yes, if you cannot find watercress, you can substitute it with other leafy greens. Arugula (rocket) or baby spinach are good substitutes, offering a slightly peppery or mild flavor, respectively. However, watercress provides a unique peppery bite that is ideal for this salad.

Q3: Can I use different types of olives?

A: While Kalamata olives are recommended for their briny and fruity flavor, you can use other types of olives in the olive dressing. Castelvetrano olives (green olives) or Nicoise olives (small black olives) can also be used, offering slightly different flavor profiles. A mix of different olives can also add complexity to the dressing.

Q4: Can I grill the salmon instead of searing it?

A: Yes, you can grill the salmon instead of searing it. Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the salmon fillets for 4-6 minutes per side, or until cooked through and flaky. Grilling will impart a smoky flavor to the salmon, which can be a delicious variation.

Q5: Is this dish gluten-free and dairy-free?

A: Yes, this Seared Salmon Watercress and Potato Salad is naturally gluten-free. To make it dairy-free, you can substitute the mayonnaise in the potato salad with a dairy-free mayonnaise alternative. Ensure all other ingredients are also dairy-free if you are strictly following a dairy-free diet. Always check labels of ingredients to ensure they meet your dietary needs.

This Seared Salmon Watercress and Potato Salad with Olive Dressing is a truly delightful and satisfying meal that’s perfect for any occasion. Enjoy the process of creating this culinary masterpiece and savor every flavorful bite! Happy cooking!

Print