I love how this salad just pops with color!
I can’t get enough salmon. Too bad the good stuff, Wild Alaskan Salmon, is so expensive. My budget only has room for it once a week.
This recipe comes from health.com. There was no need for me to modify this recipe to suit my tastes. It had all the healthy ingredients I was looking for. Wild salmon, colorful red beets, and bunches of watercress, or in my version, herb salad. No watercress on hand.
It’s the dressing that really makes this salad. If you like horseradish, you’ll love the kick.
I did add some sprigs of thyme to the poaching water. I just couldn’t help myself. I had to change something!
- 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
- two sprigs thyme
- 1/2 cup low-fat sour cream
- 3 tablespoons prepared horseradish
- 2 bunches watercress, thick stems removed (about 6 cups) - I used bagged herb salad and arugula
- 3 beets, peeled and sliced paper-thin
- 2 tablespoons chopped fresh dill
- Place fillet in a large skillet, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1/4 cup rice vinegar, thyme sprigs 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.
- 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.
- Divide the watercress evenly among 4 bowls, and top each serving with beets and fish. Sprinkle with chopped dill.
FAT 6g (sat 2g, mono 2g, poly 2g)
Old Weight Watchers Points 5