Poached Salmon Salad With Beets

poached-salmon-beets
Photo by  Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 280 calories
    • Calories 43 calories from fat
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 92 mg
    • Sodium 645 mg
    • Protein 29 g
    • Carbohydrate 9 g
    • Sugar 6 g
    • Fiber 2 g

Ingredients

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