Foodista | Recipes, Cooking Tips, and Food News | Salmon, Watercress, Fennel and Baby Beetroot Salad
Salmon, watercress, fennel, and baby beetroot salad with zesty lemon "caviar" dressing—fresh and flavorful!
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Ingredients
- 4 110g (4oz) skinless salmon fillets
- splash of white wine
- 1 bay leaf
- tarragon stalks
- 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
- 1 bunch watercress, picked over, washed & dried
- 12 cooked baby beetroots, halved
- 1 head fennel, outside leaves discarded, finely sliced
- few tarragon leaves
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