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Poached Salmon Salad With Beets

Con Poulos
Yield Makes 4 servings (serving size: 1/4 salad)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.