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Salmon, Watercress & Beetroot Salad
Prep Time
15 Minutes
Cook Time
10 Minutes
Ingredients
13
Servings
4 (or 8 starters)
Poached salmon, coated in Parsley and Crushed Chillies, served with watercress, baby beetroot and fennel for a delicious salad, ideal for a delicious starter or light lunch.
Ingredients
For the salmon:
4 boneless, skinless salmon fillets
4 teaspoon Flat Leaf Parsley
½ teaspoon Chilli Flakes
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoons lemon juice
For the salad:
1 bunch watercress, washed and dried
12 cooked baby beetroots, halved
1 head fennel, outside leaves discarded, finely sliced
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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