Category: Fall, Fish, Greens | Yield: 4 servings | Difficulty: Easy
1 pound salmon fillet, skin removed
Kosher salt and pepper
¼ cup plus 1tablespoon rice vinegar
½ cup organice sour cream or organic plain yogurt
3 tablespoon prepared horseradish
2 bunches watercress thick stems removed (about 6 cups)
3 medium beets, peeled and sliced paper-thin
2 tablespoons fresh dill, chopped
1) Place the salmon in a large skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Add ¼ cup of the rice vinegar and water to reach halfway up the salmon. Cover and simmer over medium heat until the salmon is opaque and beginning to flake, 12 to 15 minutes. Transfer to plate and refrigerate until cool, 15 to 20 minutes. Using a fork, flake the salmon into bite-size pieces.
2) Meanwhile, in a small bowl, combine the sour cream, horseradish, the remaining 1tablespoon of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
3) In individual bowls, combine the watercress, salmon, and beets. Drizzle with the dressing and sprinkle with dill.
Technique
Beets are delicious raw, but the should be sliced very thinly. The easies way is with a Japanese mandoline. You can also do it with a vegetable peeler, or try grating them on a box grater.