Poached Salmon Salad With Beets
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Cover and simmer over medium heat until salmon is opaque and beginning to flake, 12 to 15 minutes.
- Transfer to a plate and refrigerate until cool, 15 to 20 minutes. Using a fork, flake the salmon into bite-size pieces.
- Meanwhile, in a small bowl, combine sour cream, horseradish, remaining 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
- In individual bowls, combine watercress, salmon, and beets. Drizzle with the dressing and sprinkle with the dill.
Nutritional Information
- Per Serving
- Calories 280Calories From Fat 43%
- Protein 29g
- Carbohydrate 9g
- Sugar 6g
- Fiber 2g
- Fat 13g
- Sat Fat 5g
- Sodium 645mg
- Cholesterol 92mg
What does this mean? See
Nutrition 101
.
Quick Tip
Beets are delicious raw, but they should be sliced very thinly. The easiest way is with a Japanese mandoline. You can also
use a vegetable peeler, or try grating them on a box grater.
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