6 Popular Recipes To Cook This Passover

Salad With Poached Salmon(5 of 6)

Ingredients

• Kosher salt and black pepper
• 6 cups of watercress (without stems)
• 3 tbsp of horseradish
• 3 beets (peeled and sliced thinly)
• 2 tbsp of dill (chopped)
• 1/4 cup of rice vinegar
• 1/2 cup of sour cream
• 1 tbsp of rice vinegar
• 1 pound of salmon fillet (without skin)

Preparation

1. Put the salmon in a skillet and season it with 1/4 tsp pepper and 1/4 tsp salt.
2. Include 1/4 cup vinegar and water to cover the salmon.
3. Allow the salmon to simmer over medium-heat for about 15 minutes.
4. Place the salmon in a plate and put it in the fridge for about 20 minutes.
5. Use a flake to make bite-sized salmon pieces.
6. In a bowl, add horseradish, sour cream, 1 tbsp of vinegar, 1/2 tsp of salt, and 1/4 tsp of black pepper.
7. In the serving bowls, place watercress, beets, and salmon.
8. Pour dressing over the salmon, sprinkle with the dill pickle, and serve.