Salmon, Watercress & Beetroot Salad

Salmon, Watercress & Beetroot Salad

Salmon, Watercress & Beetroot Salad

Prep Time
15 Minutes
Cook Time
10 Minutes
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.
  • For the salmon:

  • 4 boneless, skinless salmon fillets

  • 1 Bay Leaves

  • 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


  • 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.