Salmon and Watercress Salad

1-1/4 pound salmon fillet
Kosher salt and black pepper
3 tablespoons cider vinegar
1/4 cup sour cream
2 tablespoons prepared horseradish
1 seedless cucumber, sliced into half-moons
2 bunches watercress, thick stems removed (about 6 cups)
1/4 cup fresh dill, chopped

Place the salmon in a large skillet and season with 1/2 teaspoon salt. Add 2 tablespoons of the vinegar and enough water to reach halfway up the salmon. Simmer, covered, until the salmon is opaque throughout, 10 to 12 minutes. Transfer the salmon to a plate and refrigerate until cool, at least 30 minutes. Using a fork, flake the salmon into pieces.

Meanwhile, in a medium bowl, combine the sour cream, horseradish, the remaining tablespoon of vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cucumber and toss to coat.

Divide the watercress among bowls, top with the cucumber mixture and salmon, and sprinkle with the dill.

Recipe from Real Simple, May 2009