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Salmon, Watercress & Beetroot Salad
Ingredients
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For the salmon:
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4 boneless, skinless salmon fillets
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1 Bay Leaves
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4 teaspoon Flat Leaf Parsley
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½ teaspoon Chilli Flakes
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For the dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoons lemon juice
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For the salad:
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1 bunch watercress, washed and dried
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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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Schwartz Sea Salt & 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, then 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 Sprinkle liberally with the Parsley and Crushed Chillies. Meanwhile, whisk the olive oil and lemon juice together, season to taste.
- 4 Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing to serve.
- 5 Delicious served with fresh crusty bread.
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