Preparation Steps
1
- Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks.
2
Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
3
Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.
4
- Make the dressing by lightly whisking the olive oil and lemon juice together.
5
Stir in the Arnkha MSC and season with some black pepper.
6
- Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
7
Drizzle over the Arnkha MSC dressing and serve.