Potato-Crusted Salmon With Watercress Salad

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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

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