Salmon watercress fennel beetroot salad with lemon dressing

Name: Salmon watercress fennel beetroot salad with lemon dressing
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsps arënkha msc caviar substitute; 12 cooked baby beets; 1 bay leaves; 4 servings black pepper; 6 Tbsps extra virgin olive oil; 1 head fennel; 2 Tbsps lemon juice; 16 oz salmon cutlet; 4 servings tarragon; 1 bunch watercress; 1 Tbsp white wine

Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing is a vibrant and nutritious dish perfect for a special occasion. Packed with vitamins and minerals, this recipe fits well with gluten-free, dairy-free, paleolithic, and primal diets. It's an ideal choice for a holiday gathering or to impress guests with a unique salad option.

Ingredients

arënkha msc caviar substitute

4 tsps

cooked baby beets

bay leaves

black pepper

4 servings

extra virgin olive oil

6 Tbsps

fennel

1 head

lemon juice

2 Tbsps

salmon cutlet

16 oz

tarragon

4 servings

watercress

1 bunch

white wine

1 Tbsp

Method

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.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.
Drizzle over the Arnkha MSC dressing and serve.

Nutrition:

449 kcal

Carbs

20 g

Fat

29 g

Protein

27 g

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