Poached Salmon Salad With Beets
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.
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- Calories: 247
- Fat: 6g
- Saturated fat: 2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 2g
- Protein: 29g
- Carbohydrate: 8g
- Fiber: 1g
- Cholesterol: 82mg
- Iron: 2mg
- Sodium: 437mg
- Calcium: 130mg
- 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.
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