Slow-Roasted Salmon with Watercress, Baby Beets and Goat Cheese

INGREDIENTS:1/3 cup extra virgin olive oil
¼ cup champagne vinegar
2 tsp. minced shallots
4 baby beets
½ fennel bulb, thinly sliced, tops reserved for garnish
2 bunches watercress, rinsed and stems removed
4 California King Salmon fillets, 6 oz. each
1 tsp. coarse sea salt
¼ lb. goat cheese, crumbled
for garnish, olive oil and fennel tops DIRECTIONS:For dressing, combine olive oil, vinegar and shallots, set aside. Roast beets in 375°F oven for about 35 minutes until soft. Cool, peel and julienne. On oiled half sheet, arrange salmon fillets, brush with olive oil and sprinkle with sea salt. Tent foil over pan. Bake in 250°F oven for 25 minutes until salmon is warm in center but still pink.

To serve, toss beets, fennel and watercress with dressing. Serve salad on four plates. Sprinkle with goat cheese. Place salmon on plate in front of salad. Drizzle plate with olive oil and fennel tops. SERVINGS:4 servings From:Snake River Grill, Jackson Hole, Wyoming PHOTO CREDIT:Photo Credit: CALIFORNIA KING SALMON