Salmon, Fennel, and Potato Salad with Sour-Cream Dressing

Name: Salmon, Fennel, and Potato Salad with Sour-Cream Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 fennel bulb, fronds reserved, bulb sliced into matchstick strips; 0 teaspoons fresh-ground black pepper; 1 Tbsp lemon juice; 59 milliliters mayonnaise; 2 Tbsps olive oil; 237 milliliters frozen peas; 454 grams Yukon Gold or boiling potatoes (about 3), peeled and cut into eighths; 454 grams skinless salmon fillets; 1 teaspoons salt; 2 Tbsps chopped fresh chives or scallion tops; 118 milliliters sour cream; 340 grams bunches watercress (about , tough stems removed (about 1 1/2 quarts)

Salmon, Fennel, and Potato Salad with Sour-Cream Dressing might be just the side dish you are searching for. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 498 calories, 31g of protein, and 31g of fat. It is The Fourth Of July will be even more special with this recipe. A mixture of fennel bulb, potatoes, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

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Pot

Add the potatoes and cook for 8 minutes. Stir in the peas and continue cooking until the potatoes are tender, about 2 minutes longer.

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Potato

Peas

Drain thoroughly.

Meanwhile, fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer.

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Water

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Frying Pan

Add the salmon and simmer until the fish is just cooked through, about 10 minutes.

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Salmon

Fish

Transfer the salmon to paper towels to drain.

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Salmon

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Paper Towels

Cut or flake the salmon into bite-size pieces.

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Salmon

Chop enough of the fennel fronds to make 1 tablespoon. In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt, and pepper.

Ingredients you will need

Lemon Juice

Mayonnaise

Sour Cream

Chives

Fennel

Pepper

Salt

Cooking Oil

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Whisk

Bowl

In a large bowl, toss the watercress with 1/4 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. Top the watercress with the potato-and-salmon mixture.

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Watercress

Potato

Fennel

Greens

Salmon

Peas

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Bowl

Wine Recommendation: In the Pacific Northwest, where salmon is king, its queen is pinot noir. The oiliness of the fish makes it strong enough to partner a light red, and the complex red-berry and spice notes of the pinot noir are an ideal foil for the flavor of the salmon.

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Wine

Salmon

Berries

Fish

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

fennel bulb, fronds reserved, bulb sliced into matchstick strips 0teaspoons

fresh-ground black pepper 1Tbsp

lemon juice 59milliliters

mayonnaise 2Tbsps

olive oil 237milliliters

frozen peas 454grams

Yukon Gold or boiling potatoes (about 3), peeled and cut into eighths 454grams

skinless salmon fillets 1teaspoons

salt 2Tbsps

chopped fresh chives or scallion tops 118milliliters

sour cream 340grams

bunches watercress (about , tough stems removed (about 1 1/2 quarts)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.