Poached Salmon Salad With Beets

• 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.

salmon fillet, kosher salt, pepper, rice vinegar, lowfat sour cream, horseradish, bunches, beets, dill

Taken from www.myrecipes.com/recipe/poached-salmon-salad-with-beets-0 (may not work)