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:

  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. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.
  2. Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.
  3. 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:

Quickview
440 Calories
27g Protein
29g Total Fat
18g Carbs
92% Health Score
Limit These
Calories
440k
22%

Fat
29g
45%

  Saturated Fat
4g
26%

Carbohydrates
18g
6%

  Sugar
10g
12%

Cholesterol
80mg
27%

Sodium
186mg
8%

Alcohol
0.39g
2%

Get Enough Of These
Protein
27g
54%

Vitamin B12
4µg
67%

Selenium
44µg
64%

Vitamin K
65µg
62%

Vitamin B6
1mg
57%

Vitamin B3
10mg
51%

Folate
193µg
48%

Manganese
0.83mg
41%

Potassium
1339mg
38%

Vitamin B2
0.59mg
35%

Phosphorus
340mg
34%

Vitamin E
3mg
26%

Vitamin C
20mg
25%

Vitamin B5
2mg
23%

Copper
0.45mg
22%

Fiber
5g
22%

Vitamin B1
0.33mg
22%

Magnesium
85mg
21%

Iron
3mg
20%

Calcium
109mg
11%

Vitamin A
517IU
10%

Zinc
1mg
10%

Vitamin D
0.6µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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