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Poached Salmon Salad With Beets

Poached Salmon Salad With Beets
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

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

Oxo Good Grip mandoline grater
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.