Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing
Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing is a main course that serves 4. One portion of this dish contains about 27g of protein, 29g of fat, and a total of 440 calories. For $4.28 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodista has 4 fans. Head to the store and pick up white wine, salmon fillets, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 95%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), Poached Salmon and Watercress Salad with Dill-Yogurt Dressing, and Beetroot, Red Apple And Watercress Salad.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 teaspoons Arënkha MSC caviar substitute
12 cooked baby beets
1 bay leaf
freshly ground black pepper
6 tbsp extra virgin olive oil
1 head fennel, outside leaves discarded, finely sliced
2 tbsp lemon juice
4 110g (4oz) skinless salmon fillets
tarragon stalks
few tarragon leaves
1 bunch watercress, picked over, washed & dried
1 tablespoon white wine
Equipment:
frying pan
slotted spoon
whisk
bowl
Cooking instruction summary:
- Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.
- Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.
- Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon. Drizzle over the Arnkha MSC dressing and serve.
Step by step:
1. Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
2. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
3. Drizzle over the Arnkha MSC dressing and serve.
Nutrition Information:
covered percent of daily need
