Summary

Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 27g of protein, 29g of fat, and a total of 440 calories. This recipe serves 4 and costs $4.28 per serving. A mixture of white wine, baby beets, watercress, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 95%, this dish is super. If you like this recipe, you might also like recipes such as Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), Poached Salmon and Watercress Salad with Dill-Yogurt Dressing, and Beetroot, Red Apple And Watercress Salad.

Instructions

1. Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.
2. Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.
3. Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon. Drizzle over the Arnkha MSC dressing and serve.

Ingredients

• 1 Arënkha MSC caviar substitute
• 2 cooked baby beets
• 3 bay leaf
• 4 freshly ground black pepper
• 5 extra virgin olive oil
• 6 fennel, outside leaves discarded, finely sliced
• 7 lemon juice
• 8 110g skinless salmon fillets
• 9 tarragon stalks
• 10 few tarragon leaves
• 11 watercress, picked over, washed & dried
• 12 white wine

Directions

• 1 Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
• 3 Drizzle over the Arnkha MSC dressing and serve.