Rating: 3 stars
35 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 4
Sara Quessenberry

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Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

280 calories; calories from fat 43%; protein 29g; carbohydrates 9g; sugars 6g; fiber 2g; fat 13g; saturated fat 5g; sodium 645mg; cholesterol 92mg.
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