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

Ingredients:

  • arĂ«nkha msc caviar substitute - 4 teaspoons
  • baby beets - 12
  • bay leaf - 1
  • pepper - 4 servings
  • extra virgin olive oil - 6 tbsp
  • fennel - 1 head
  • lemon juice - 2 tbsp
  • salmon fillets - 16 oz
  • tarragon stalks - 4 servings
  • tarragon leaves - 9 servings
  • watercress - 1 bunch
  • white wine - 1 tablespoon

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

clock logo Ready in: 45 minutes

fork and spoon logo Servings: 4

Diets: gluten free,dairy free,paleolithic,primal,pescatarian

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.

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