Poached Salmon Salad with Beets

Name: Poached Salmon Salad with Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums beets, peeled and sliced paper-thin; 2 Tbsps fresh dill, chopped; 3 Tbsps prepared horseradish; 4 servings Kosher salt and pepper; 59 milliliters rice vinegar; 454 grams salmon fillet, skinless; 118 milliliters sour cream; 1 liters bunches watercress, thick stems removed (about

Poached Salmon Salad with Beets is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 13g of fat, and a total of 257 calories. Head to the store and pick up kosher salt and pepper, dill, rice vinegar, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the salmon in a large skillet and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salmon

Salt

Equipment you will use

Frying Pan

Add 1/4 cup of the rice vinegar and water to reach halfway up the salmon. Cover and simmer over medium heat until the salmon is opaque and beginning to flake, 12 to 15 minutes.

Ingredients you will need

Rice Vinegar

Salmon

Water

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 the sour cream, horseradish, the remaining 1 tablespoon of the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In individual bowls, combine the watercress, salmon, and beets.

Ingredients you will need

Horseradish

Sour Cream

Watercress

Vinegar

Pepper

Salmon

Beet

Salt

Equipment you will use

Bowl

Drizzle with the dressing and sprinkle with the dill. Technique: Beets are delicious raw, but they should be sliced very thinly. The easiest way is with a Japanese mandoline. You can also do it with a vegetable peeler, or try grating them on a box grater.

Ingredients you will need

Vegetable

Beet

Dill

Equipment you will use

Peeler

Box Grater

Mandoline

Equipment

Ingredients

Servings:

3mediums

beets, peeled and sliced paper-thin 2Tbsps

fresh dill, chopped 3Tbsps

prepared horseradish 4servings

Kosher salt and pepper 59milliliters

rice vinegar 454grams

salmon fillet, skinless 118milliliters

sour cream 1liters

bunches watercress, thick stems removed (about

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.