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.