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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

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