Salmon, Fennel and Potato Salad with Sour-Cream Dressing

  • Active Time 20m
  • Total Time 20m

Serves 4

Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dill — or do without the greenery altogether.


  • For Potatoes and Peas:
  • 1 pound Yukon Gold or boiling potatoes (about 3), peeled and cut into eighths
  • 1 cup frozen peas
  • For Salmon:
  • 1 pound skinless salmon fillets
  • For Dressing:
  • 1 fennel bulb, fronds reserved, bupound sliced into matchstick strips
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh chives or scallion tops
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper

  • 2 bunches watercress (about 3/4 pound), tough stems removed (about 1 1/2 quarts)


FOR POTATOES AND PEAS: 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 until the potatoes are tender, about 2 minutes longer. Drain thoroughly.

FOR SALMON: Meanwhile, fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer. Add the salmon and simmer until the fish is just cooked through, about 10 minutes. Transfer the salmon to paper towels to drain. Cut or flake the salmon into bite-size pieces.

FOR DRESSING: 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.

TO SERVE: 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.

 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2909

nutrition information per serving

510 calories; 31g total fat; 83mg cholesterol; 505mg sodium; 30g carbohydrates; 6g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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