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Beetroot, Salmon & Watercress Salad

Poached salmon, coated in Parsley and Shallots, served with watercress, baby beetroot and fennel for a delicious salad, ideal for a delicious starter or light lunch.

15 mins Prep Time
15 mins Prep Time
  • Place the salmon in a saucepan, cover with water and add the Bay Leaf. Bring to the boil, turn off immediately and leave for 5 minutes for the salmon to cook through.

  • Remove the salmon and leave to cool before flaking into large pieces.

  • Whisk the olive oil and white wine vinegar together with the Shallots and Parsley. Season to taste.

  • Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing then serve.

Nutrition information

(Amount per serving)

  • Energy: 357 Sodium: 0.2mg
  • Fat: 23.2g Saturates: 3.7g
  • Fiber: 4.9g Carbohydrate: 7.8g

Ratings & Reviews: 0

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