Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

⏱ 45 min · 🍽️ 4 Portionen · 🧂 12 Zutaten

Zutaten

  • 4 teaspoons Arënkha MSC caviar substitute
  • 12 cooked baby beets
  • 1 bay leaf
  • freshly ground black pepper
  • 6 tbsp extra virgin olive oil
  • 1 head fennel, outside leaves discarded, finely sliced
  • 2 tbsp lemon juice
  • 4 110g (4oz) skinless salmon fillets
  • tarragon stalks
  • few tarragon leaves
  • 1 bunch watercress, picked over, washed & dried
  • 1 tablespoon white wine

Zubereitung

  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.
  2. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
  3. Drizzle over the Arnkha MSC dressing and serve.
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Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing
📖 Foodista
paleolithicprimalpescatarian

Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

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.

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

12

Original ansehen ↗

Nährwerte

pro Portion

440 kcal

Kalorien

27 g

Eiweiß

29 g

Fett

19 g

Kohlenhydrate

Zutaten

Für 4 Portionen

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Zubereitung

  1. 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.

  2. 2

    Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.

  3. 3

    Drizzle over the Arnkha MSC dressing and serve.

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