Beetroot, Salmon & Watercress Salad

Beetroot, Salmon & Watercress Salad

Beetroot, Salmon & Watercress Salad

Prep Time
15 Minutes
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.
  • 4 boneless, skinless salmon fillets

  • 1 Bay Leaves

  • 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


  • 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