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


for the salmon
4 110g (4oz) skinless salmon fillets
splash of white wine
1 bay leaf
tarragon stalks
for the Arënkha MSC "caviar" dressing
6 tblsp extra virgin olive oil
2 tblsp lemon juice
4 teaspoons heaped Arënkha MSC - about ½ of a 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


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 Arënkha 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 Arënkha MSC dressing and serve.


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. Arënkha MSC is a delicious, versatile seafood delicacy and a 100% natural alternative to caviar.




Thursday, December 10, 2009 - 1:54am



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