Beetroot, Salmon & Watercress Salad

Beetroot, Salmon & Watercress Salad

Beetroot, Salmon & Watercress Salad

Prep Time
15 Minutes
Poached salmon, coated in Parsley and Shallots, served with watercress, baby beetroot and fennel for a delicious salad, ideal for a delicious starter or light lunch.
  • 4 boneless, skinless salmon fillets

  • 1 Bay Leave

  • For the dressing:

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoons white wine vinegar

  • 1 teaspoon

  • 1 teaspoon

  • For the salad:

  • 1 bunch watercress, washed and drained

  • 12 cooked baby beetroots, halved

  • 1 head fennel, outside leaves discarded, finely sliced

  • Sea Salt, and

  • Ground Black Pepper , to season

Key Products
Ground Black Pepper

Product Information

£ 2.20/unit,33g


  • 1 Place the salmon in a saucepan, cover with water and add the Bay Leaf. Bring to the boil, turn off immediately and leave for 5 minutes for the salmon to cook through.
  • 2 Remove the salmon and leave to cool before flaking into large pieces.
  • 3 Whisk the olive oil and white wine vinegar together with the Shallots and Parsley. Season to taste.
  • 4 Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing then serve.