Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

Name: Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 tsp Caviar Substitute (4 teaspoons Arënkha MSC caviar substitute); 12 pieces Beet (12 cooked baby beets); 1 piece Bay Leaves (1 bay leaf); 0 pieces Black Peppercorns (freshly ground black pepper); 6 tbsp Extra Virgin Olive Oil (6 tbsp extra virgin olive oil); 1 head Fennel Seed (1 head fennel, outside leaves discarded, finely sliced); 2 tbsp Lemon Juice (2 tbsp lemon juice); 16 oz Salmon (4 110g (4oz) skinless salmon fillets); 9 pieces Tarragon (tarragon stalks + few tarragon leaves); 1 bunch Watercress (1 bunch watercress, picked over, washed & dried); 1 tbsp White Wine (1 tablespoon white wine)

20 minMediterranean

Servings4

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Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
2Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
3Drizzle over the Arnkha MSC dressing and serve.