Salmon, Watercress, Fennel And Baby Beetroot Salad With Lemony Caviar Dressing

• 1 pound skinless salmon fillets
• white wine splash of
• 1 bay leaf
• tarragon stalks
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• freshly ground black pepper
• 1 bunch watercress picked over, washed & dried
• 12 baby beetroots cooked, halved
• 1 head fennel outside leaves discarded, finely sliced
• 3 tarragon leaves

1. Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.
2. Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arenkha MSC and season with some black pepper.
3. Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon. Drizzle over the Arenkha MSC dressing and serve.

salmon, white wine, bay leaf, tarragon stalks, extravirgin olive oil, lemon juice, freshly ground black pepper, beetroots, outside, tarragon

Taken from www.yummly.com/recipe/Salmon_-Watercress_-Fennel-and-Baby-Beetroot-Salad-With-Lemony-_Caviar_-Dressing-1670760 (may not work)