This recipe is a delightful blend of textures and flavors. It combines the savory taste of salmon with the crispness of fennel and the creaminess of potatoes, all tied together with a tangy sour-cream dressing. This salad is perfect for a light lunch or a refreshing dinner side dish.
One ingredient to note is fennel. It's a bulbous vegetable with a licorice-like flavor, and it may not be a staple in every kitchen. However, it's usually available at supermarkets in the produce section. It adds a unique flavor to dishes that's worth trying.
Salmon, Fennel and Potato Salad Ingredients
Potatoes: These add a heartiness to the salad and a pleasant contrast to the tender salmon.
Frozen peas: They add a pop of color and a sweet, fresh taste to the salad.
Salmon fillets: The star of the dish, salmon is rich in protein and omega-3 fatty acids.
Fennel bulb: This vegetable adds a hint of licorice flavor and a refreshing crunch.
Sour cream: It forms the base of the dressing, lending a tangy creaminess.
Mayonnaise: Enhances the creaminess of the dressing.
Chives or scallion tops: They add a subtle onion flavor and a pop of green color.
Olive oil: Used in the dressing for a smooth texture and a hint of richness.
Lemon juice: Adds a fresh, zesty taste to the dressing.
Salt and pepper: Enhance all the other flavors in the salad.
Watercress: This leafy green brings a peppery bite, balancing out the richness of the other ingredients.
One reader, Cale Winslow says:
This salmon, fennel, and potato salad with sour-cream dressing recipe is a game-changer! The combination of flavors is divine, and the dressing ties everything together perfectly. It's a refreshing and satisfying dish that's become a staple in my kitchen. Highly recommended for a healthy and delicious meal!
Techniques Required
How to cook the potatoes and peas: Boil the potatoes in salted water for 8 minutes, then add the peas and continue cooking until the potatoes are tender, about 2 minutes longer. Drain thoroughly.
How to cook the salmon: Simmer the salmon in a large, deep frying pan with 3 inches of salted water until the fish is just cooked through, about 10 minutes. Then, transfer the salmon to paper towels to drain and cut or flake the salmon into bite-size pieces.
How to make the sour-cream dressing: In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt, and pepper.
How to assemble the salad: In a large bowl, toss the watercress with 1/4 cup of the dressing and place the greens on plates. Then, gently toss the potatoes and peas, the salmon, and the sliced fennel with the remaining dressing. Finally, top the watercress with the potato-and-salmon mixture.
How To Make Salmon, Fennel and Potato Salad with Sour-Cream Dressing
Grab a hearty and loaded bite of this rich potato salad, that’s packed with flaky salmon, bites of fennel, and peppery watercress, for a filling lunch meal!
Serves:
Ingredients
- 1lbyukon gold,(about 3), or boiling potatoes
- 1cupfrozen peas
- 1lbsalmon fillets,skinless
- 1fennel bulb
- ½cupsour cream
- ¼cupmayonnaise
- 2tbspfresh chives,or scallion tops, chopped
- 2tbspolive oil
- 1tbsplemon juice
- ½tspsalt
- ¼tspfresh ground black pepper
- ¾lbwatercress,(2 bunches)
Instructions
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Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Stir in the peas and continue cooking for about 2 minutes longer, until the potatoes are tender. Drain thoroughly.
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Fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer.
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Add the salmon and simmer for about 10 minutes, until the fish is just cooked through. Transfer the salmon to paper towels to drain.
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Cut or flake the salmon into bite-size pieces. Chop enough of the fennel fronds to make 1 tablespoon.
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In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt and pepper.
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In a large bowl, toss the watercress with ¼ cup of the dressing and put the greens on plates. In the same bowl, gently toss the potatoes and peas, the salmon and the sliced fennel with the remaining dressing.
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Top the watercress with the potato-and-salmon mixture.
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Serve and enjoy!
Nutrition
- Calories: 593.28kcal
- Fat: 39.22g
- Saturated Fat: 9.49g
- Monounsaturated Fat: 13.51g
- Polyunsaturated Fat: 12.27g
- Carbohydrates: 31.01g
- Fiber: 6.34g
- Sugar: 5.98g
- Protein: 30.55g
- Cholesterol: 82.95mg
- Sodium: 562.93mg
- Calcium: 196.19mg
- Potassium: 1514.59mg
- Iron: 2.51mg
- Vitamin A: 252.58µg
- Vitamin C: 78.99mg
Technique Tip for Making Salmon, Fennel and Potato Salad
When preparing the salmon, ensure that the water is at a gentle simmer, not a rolling boil. This will cook the salmon more evenly and prevent it from becoming tough. Also, when whisking the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt and pepper together, make sure to do so until the mixture is smooth and well combined. This will ensure that the dressing coats the potatoes, peas, salmon and fennel evenly, resulting in a more flavorful salad.
Time-Saving Tips for Making Salmon, Fennel and Potato Salad with Sour-Cream Dressing
Prep ahead: Prepare the dressing and chop the vegetables in advance to save time when assembling the salad.
Multitask: While the potatoes are boiling, start poaching the salmon to maximize efficiency in the kitchen.
Use leftover salmon: If you have leftover cooked salmon, it can be used in this recipe to save time on cooking the fish.
Substitute Ingredients For Salmon, Fennel and Potato Salad with Sour-Cream Dressing Recipe
salmon - Substitute with trout: Trout is a similar fish with a mild, delicate flavor and a similar texture to salmon, making it a great substitute in this recipe.
fennel - Substitute with celery: Celery has a similar crunchy texture and a mild, slightly sweet flavor that can complement the dish in place of fennel.
potatoes - Substitute with sweet potatoes: Sweet potatoes can add a slightly sweeter flavor and a colorful twist to the salad, while still providing the desired starchy element.
sour cream - Substitute with Greek yogurt: Greek yogurt can provide a tangy, creamy element similar to sour cream, while adding a boost of protein to the dressing.
mayonnaise - Substitute with plain yogurt: Plain yogurt can offer a creamy texture and tangy flavor similar to mayonnaise, while being a healthier alternative.
watercress - Substitute with arugula: Arugula can provide a peppery, slightly bitter flavor and a similar texture to watercress, adding a fresh and vibrant element to the salad.
Best Way to Present Salmon, Fennel and Potato Salad
Elevate the plating: As a chef, presentation is key when it comes to impressing culinary professionals. Arrange the salad in a visually appealing manner, ensuring that each component is showcased beautifully on the plate.
Incorporate edible flowers: Enhance the visual appeal of the dish by incorporating delicate and colorful edible flowers, such as nasturtiums or pansies, to add a touch of elegance and sophistication to the plate.
Utilize microgreens: Garnish the dish with vibrant and fresh microgreens, such as pea shoots or radish sprouts, to add a pop of color and a subtle peppery flavor, elevating the overall aesthetic of the salad.
Focus on precision: Pay attention to the placement of each element on the plate, ensuring that the fennel, potatoes, and salmon are arranged meticulously to create a visually stunning and balanced composition.
Incorporate contrasting textures: Create visual interest and depth by incorporating contrasting textures, such as crispy potato slices, tender salmon, and crunchy fennel, to add dimension to the dish.
Use elegant serving ware: Select elegant and sophisticated serving ware that complements the colors and textures of the salad, such as minimalist white plates or artisanal ceramic dishes, to showcase the dish beautifully.
Add a drizzle of dressing: Instead of tossing the salad with the dressing, delicately drizzle the sour cream dressing over the components of the salad, creating an artistic and refined presentation that highlights the individual ingredients.
Garnish with citrus zest: Finish the dish with a sprinkle of vibrant citrus zest, such as lemon or orange, to add a burst of color and a hint of citrusy aroma, enhancing the overall visual appeal of the salad.
Essential Tools for Making This Salad Recipe
- Large pot: A large, deep cooking vessel used for boiling, simmering, or blanching ingredients.
- Frying pan: A shallow, flat-bottomed pan used for frying, searing, and sautéing foods.
- Paper towels: Absorbent paper used for draining and drying foods.
- Knife: A sharp cutting tool used for slicing, dicing, and chopping ingredients.
- Whisk: A kitchen utensil used for blending and mixing ingredients together.
- Bowl: A round, deep dish used for mixing, tossing, and serving food.
- Tongs: A utensil with two arms and a pivot used for gripping and lifting hot or delicate foods.
- Colander: A perforated bowl used for draining liquids from foods such as pasta or vegetables.
- Spatula: A flat, flexible utensil used for flipping, spreading, and lifting foods.
- Cutting board: A flat surface used for cutting and preparing ingredients.
- Measuring cups and spoons: Tools used for accurately measuring and portioning ingredients.
- Saucepan: A deep cooking vessel with a long handle and a lid, used for heating and cooking sauces, soups, and other liquids.
How To Store and Freeze This Salad Recipe
- This salmon, fennel and potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the watercress fresh and crisp, store it separately in a plastic bag or container lined with paper towels. Add the watercress to the salad just before serving.
- If you want to make the salad ahead of time, you can prepare the dressing, cook the potatoes and peas, and flake the salmon up to a day in advance. Store each component separately in the refrigerator and assemble the salad when ready to serve.
- Unfortunately, this salad does not freeze well due to the delicate nature of the watercress and the texture of the cooked potatoes. The sour cream and mayonnaise in the dressing may also separate and become grainy when frozen and thawed.
- If you have leftover cooked salmon, you can freeze it separately for up to 3 months. Wrap the salmon tightly in plastic wrap and then place it in a freezer-safe container or resealable bag. Thaw the salmon in the refrigerator overnight before using it in the salad or another recipe.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover salmon, fennel and potato salad in an oven-safe dish and cover it with aluminum foil. Heat the salad in the oven for about 15-20 minutes, or until it reaches your desired temperature. This method helps to retain the moisture in the salmon and prevents it from drying out.
If you prefer a quicker reheating method, you can use your microwave. Transfer the leftover salad to a microwave-safe dish and cover it with a damp paper towel. Heat the salad on high power for 1-2 minutes, stirring halfway through to ensure even heating. Be careful not to overheat the salmon, as it can quickly become dry and tough in the microwave.
For a crispy texture on the potatoes and fennel, you can reheat the salad in a skillet. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftover salad to the skillet and cook, stirring occasionally, for 5-7 minutes or until the potatoes and fennel are crispy and the salmon is heated through.
If you want to enjoy the salad cold, simply remove it from the refrigerator about 30 minutes before serving to allow it to come to room temperature. This will help to enhance the flavors of the sour cream dressing and the fresh ingredients in the salad.
Regardless of the reheating method you choose, be sure to check the internal temperature of the salmon to ensure it reaches 165°F (74°C) for safe consumption. Additionally, be mindful of the texture of the watercress, as it may wilt or become soggy during the reheating process. You can always add fresh watercress to the reheated salad for a crisp and refreshing touch.
Random Fact About Salmon, Fennel and Potato Salad
Salmon is an excellent source of high-quality protein, vitamins, and minerals, including potassium, selenium, and vitamin B12. It is also rich in omega-3 fatty acids, which are beneficial for heart health and can help reduce inflammation. Additionally, fennel is a good source of fiber, potassium, and vitamin C, making it a nutritious addition to this salad. Both ingredients contribute to a flavorful and healthy dish.
Is This Salad Recipe Economical for Home Cooking?
This salmon, fennel and potato salad with sour-cream dressing recipe is relatively cost-effective for a household. The ingredients are fairly accessible and versatile, allowing for potential variations based on budget and availability. The use of frozen peas and Yukon gold potatoes adds affordability, while the salmon can be substituted with more budget-friendly fish options. The approximate cost for a household of 4 people would be around $25-$30. Overall Verdict: 8.
Is This Salad Recipe Healthy or Unhealthy?
This salmon, fennel, and potato salad recipe is a relatively healthy dish, offering a balance of protein, carbohydrates, and vegetables. Here's a breakdown of the healthy aspects:
- Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart and brain health
- Fennel provides dietary fiber, vitamins, and minerals, and has anti-inflammatory properties
- Potatoes offer complex carbohydrates, vitamin C, and potassium
- Peas are a good source of fiber, protein, and various vitamins and minerals
- Watercress is nutrient-dense, providing vitamins A, C, and K, as well as antioxidants
However, there are a few areas where the recipe could be improved to make it even healthier:
- The dressing contains sour cream and mayonnaise, which are high in saturated fat and calories
To make this recipe even healthier, consider the following suggestions:
- Replace the sour cream and mayonnaise with Greek yogurt, which is lower in fat and higher in protein
- Increase the amount of fennel and watercress to boost the vegetable content and provide more fiber, vitamins, and minerals
- Opt for wild-caught salmon, which tends to have a better omega-3 to omega-6 ratio compared to farmed salmon
- Use a mix of red and yellow potatoes for added color and a slight variation in nutrient profile
- Experiment with additional herbs and spices, such as dill or garlic, to enhance flavor without relying on excessive salt or fat
Editor's Thoughts on This Salad Recipe
The combination of tender salmon, crisp fennel, and creamy potatoes in this salad is a delightful symphony of flavors and textures. The sour cream dressing with a hint of lemon adds a refreshing tanginess that ties everything together beautifully. The addition of watercress provides a peppery bite and a pop of color, enhancing the overall presentation. This dish is a perfect balance of richness and lightness, making it a versatile and satisfying option for any occasion. The wine recommendation of pinot noir from the Pacific Northwest is a thoughtful touch, showcasing a deep understanding of flavor pairings. Overall, this recipe is a culinary masterpiece that promises a memorable dining experience.
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Why trust this Salmon, Fennel and Potato Salad with Sour-Cream Dressing Recipe:
This recipe offers a delightful combination of flavors and textures, featuring fresh salmon, crisp fennel, and creamy sour cream dressing. The use of yukon gold potatoes and frozen peas adds a comforting element, while the zesty lemon juice and fragrant olive oil enhance the overall dish. The careful balance of ingredients and the detailed instructions ensure a satisfying and delicious outcome. Trust in the quality of the ingredients and the expertise behind this recipe to create a memorable and enjoyable dining experience.
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