Poached Salmon Salad With Beets

salmon-beet-salad Recipe
Con Poulos
Prep: 20 minutes; Cook: 15 minutes; Cool: 20 minutes. Beets are delicious raw, but they should be sliced very thinly. The easiest way to do this is to use a Japanese mandoline. If you don't have one, you can also slice them with a vegetable peeler, or try grating beets on a box grater.


Makes 4 servings (serving size: 1/4 salad)

Nutritional Information

Calories 247
Fat 6 g
Satfat 2 g
Monofat 2 g
Polyfat 2 g
Protein 29 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 82 mg
Iron 2 mg
Sodium 437 mg
Calcium 130 mg


1 (1-pound) salmon fillet, skin removed
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 cup plus 1 tablespoon rice vinegar
1/2 cup low-fat sour cream
3 tablespoons prepared horseradish
2 bunches watercress, thick stems removed (about 6 cups)
3 beets, peeled and sliced paper-thin
2 tablespoons chopped fresh dill


1. Place fillet in a large skillet, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1/4 cup rice vinegar and water to reach halfway up fillet. Simmer, covered, 12–15 minutes or until fish flakes easily when tested with a fork. Transfer to a plate, and refrigerate 20 minutes or until cool. Flake fish into bite-size pieces with a fork.

2. Stir together the sour cream, the horseradish, and remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add the watercress, and toss to coat.

3. Divide the watercress evenly among 4 bowls, and top each serving with beets and fish. Sprinkle with chopped dill.