Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

  Ready in : 45 mins

Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 27g of protein, 29g of fat, and a total of 440 calories. This recipe serves 4 and costs $4.28 per serving. A mixture of white wine, baby beets, watercress, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 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 super. If you like this recipe, you might also like recipes such as 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.

Ingredients

arënkha msc caviar substitute

arënkha msc caviar substitute

4 teaspoons

baby beets

baby beets

12

bay leaf

bay leaf

1

pepper

pepper

4 servings

extra virgin olive oil

extra virgin olive oil

6 tbsp

fennel

fennel

1 head

lemon juice

lemon juice

2 tbsp

salmon fillets

salmon fillets

16 oz

tarragon stalks

tarragon stalks

4 servings

tarragon leaves

tarragon leaves

9 servings

watercress

watercress

1 bunch

white wine

white wine

1 tablespoon

Cooking in Steps

  1. 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.

    tarragon

    tarragon

    salmon

    salmon

    water

    water

    wine

    wine

    frying pan
    frying pan
  2. 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.

    black pepper

    black pepper

    lemon juice

    lemon juice

    watercress

    watercress

    olive oil

    olive oil

    tarragon

    tarragon

    fennel

    fennel

    salmon

    salmon

    beet

    beet

    slotted spoon
    slotted spoon
    whisk
    whisk
    bowl
    bowl
  3. 3
    Drizzle over the Arnkha MSC dressing and serve.