Salmon With Potato And Watercress Salad

• 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)

1. 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.
2. Drain potatoes and run under cold water to cool off; cut into quarters.
3. 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.
4. Cook salmon until opaque, about 4 to 5 minutes per side.
5. In a large bowl, combine horseradish, vinegar, green onions, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoons pepper.
6. Add potatoes and watercress, tossing to combine.

new potato, kosher salt, olive oil, salmon, horseradish, white wine vinegar, green onions

Taken from www.food.com/recipe/salmon-with-potato-and-watercress-salad-437483 (may not work)