Salmon, Watercress & Beetroot Salad

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.

15 mins Prep Time 10 mins Cook Time
15 mins Prep Time
10 mins Cook Time
  • 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.

  • Remove the salmon and leave to cool before flaking into large pieces.

  • Sprinkle liberally with the Parsley and Crushed Chillies. Meanwhile, whisk the olive oil and lemon juice together, season to taste.

  • Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing to serve.

  • Delicious served with fresh crusty bread.