Potato-Crusted Salmon With Watercress Salad

Ingredients

• 1 1/4 pound(s) skinless salmon fillet, cut into 4 pieces
• Kosher salt and black pepper
• 2 cup(s) frozen shredded hash browns (not thawed)
• 2 tablespoon(s) all-purpose flour
• 1 tablespoon(s) olive oil
• 1/4 cup(s) sour cream
• 2 tablespoon(s) white wine vinegar
• 1 tablespoon(s) prepared horseradish
• 1 bunch(es) watercress, thick stems removed (about 4 cups)
• 4 medium radishes, cut into wedges

Preparation

1. 1. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
2. 2. In a shallow bowl, toss the hash browns with the flour. Sprinkle them on the salmon and press gently to help them adhere.
3. 3. Heat the oil in a nonstick skillet over medium heat. Add the salmon, potato-side down, and cook until the potatoes are golden brown, 3 to 4 minutes.
4. 4. Carefully flip the salmon and cook until opaque throughout, 2 to 3 minutes more.
5. 5. Meanwhile, in a small bowl, whisk together the sour cream, vinegar, horseradish, and ¼ teaspoon each salt and pepper.
6. 6. Divide the watercress and radishes among plates, drizzle with the dressing, and serve with the salmon.