Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony Arënkha Msc Dressing


Photo: Anonymous

About

Pretty as a picture, this summery salmon salad works as well as a starter as it does a main course, and is ideal, too, as part of a buffet. The lemony Arënkha MSC dressing can easily be made ahead of time and kept in a screw-top jar in the fridge for a few days.

Yield:

4.0

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

for the salmon
4 110g (4oz) skinless salmon fillets
splash of white wine
1 bay leaf
tarragon stalks
for the Arënkha MSC dressing
6 tblsp extra virgin olive oil
2 tblsp lemon juice
4 teaspoons heaped Arënkha MSC - about ½ x 55g jar
freshly ground black pepper
for the salad
1 bunch watercress, picked over, washed & dried
12 cooked baby beetroots, halved
1 head fennel, outside leaves discarded, finely sliced
few tarragon leaves

Preparation

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 Arënkha 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 Arënkha MSC dressing and serve.

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