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Beetroot, Salmon & Watercress Salad
Prep Time
15 Minutes
Ingredients
13
Servings
4
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.
Ingredients
4 boneless, skinless salmon fillets
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoons white wine vinegar
1 teaspoon
1 teaspoon
For the salad:
1 bunch watercress, washed and drained
12 cooked baby beetroots, halved
1 head fennel, outside leaves discarded, finely sliced
Sea Salt, and
Ground Black Pepper , to season
COOKING 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.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 357 |
| TotalFat | 23.2 |
| SaturatedFat | 3.7 |
| Salt | 0.50 |
| Carbohydrates | 7.8 |
| Fiber | 4.9 |
| Sugar | 6.9 |