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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.