Salmon watercress fennel beetroot salad with lemon dressing
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
12
bay leaves
1
black pepper
4 servings
extra virgin olive oil
6 Tbsps
fennel
1 head
lemon juice
2 Tbsps
salmon cutlet
453.59 g
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:
Carbs
20 g
Fat
29 g
Protein
27 g
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