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Beetroot, Salmon & Watercress Salad
Ingredients
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4 boneless, skinless salmon fillets
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For the dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoons white wine vinegar
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1 teaspoon
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1 teaspoon
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For the salad:
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1 bunch watercress, washed and drained
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12 cooked baby beetroots, halved
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1 head fennel, outside leaves discarded, finely sliced
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Sea Salt, and
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Ground Black Pepper , to season
Key Products
Instructions
- 1 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.
- 2 Remove the salmon and leave to cool before flaking into large pieces.
- 3 Whisk the olive oil and white wine vinegar together with the Shallots and Parsley. Season to taste.
- 4 Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing then serve.
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