Poached Salmon Salad With Beets

Poached Salmon Salad With Beets
 Con Poulos
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preparation
20
minutes
cooking
35
minutes
Serves 4

Ingredients

1
pound
salmon fillet, skin removed
kosher salt and pepper
1/4
cup
plus 1 tablespoon rice vinegar
1/2
cup
sour cream
3
tablespoons
prepared horseradish
2
bunches watercress, thick stems removed (about 6 cups)
3
medium beets, peeled and very thinly sliced
2
tablespoons
fresh dill, chopped

Directions

  1. Place salmon in a skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Add ¼ cup vinegar and enough water to half cover the fish.
  2. Cover and simmer over medium heat until salmon is opaque and beginning to flake, 12 to 15 minutes.
  3. Transfer to a plate and refrigerate until cool, 15 to 20 minutes. Using a fork, flake the salmon into bite-size pieces.
  4. Meanwhile, in a small bowl, combine sour cream, horseradish, remaining 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. In individual bowls, combine watercress, salmon, and beets. Drizzle with the dressing and sprinkle with the dill.
Sara Quessenberry
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Protein 29 g
  • Carbohydrate 9 g
  • Sugar 6 g
  • Fiber 2 g
  • Fat 13 g
  • Sat Fat 5 g
  • Sodium 645 mg
  • Cholesterol 92 mg
What does this mean? See Nutrition 101.

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