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

4 steps · 45 min total

1. 01

   Poach the Salmon

   Place the salmon fillets in a pan, then cover them with water. Add the white wine, bay leaf, and tarragon stalks. Bring the liquid to a boil, then immediately turn off the heat and let the salmon cook in the residual warmth for a couple of minutes until just cooked through.
2. 02

   Flake the Salmon

   Using a slotted spoon, carefully remove the salmon to a plate and let it cool completely. Once cool enough to handle, flake the salmon into large, rustic pieces.
3. 03

   Make the Dressing

   In a small bowl, lightly whisk together the extra virgin olive oil and lemon juice. Stir in the arënkha msc caviar substitute and season with black pepper to taste.
4. 04

   Assemble and Serve

   Arrange the watercress, baby beets, and thinly sliced fennel in 4 shallow salad bowls. Top with the flaked salmon and fresh tarragon leaves. Drizzle generously with the prepared arënkha msc dressing and serve immediately.