Salmon Caesar Salad

with Capers
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
998 Reviews
Cals 661 · Prot 56 · Carbs 16 · Fat 43
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Salmon Caesar Salad with Capers
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
998 Reviews
Cals 661 · Prot 56 · Carbs 16 · Fat 43
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Skin-on salmon fillet 6*
350 Grams
Romaine lettuce
300 Grams
Parmesan 4*
60 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Capers
40 Grams
Dressing
Fresh chives
15 Grams
Garlic cloves
1 Piece
Anchovies 6*
10 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Water
15 ML
Mayonnaise 5*9*13*
33 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Roughly chop the romaine lettuce. Finely slice the chives. Peel and roughly chop the garlic. Using a peeler, shave half of the Parmesan into shavings. Grate the other half of the Parmesan with a fine blade.
Make dressing

2 Make dressing

Add the chopped garlic and anchovies to a pestle and mortar. Grind until you are left with a smooth paste. Squeeze the lemon juice into a bowl. Whisk the anchovy paste, the grated Parmesan, olive oil, water, mayonnaise, chopped chives and a pinch of salt and pepper in the lemon juice until fully combined.
Fry salmon

3 Fry salmon

Sprinkle the salmon skin with salt. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
Serve

4 Serve

Toss the chopped lettuce in the dressing. Top with the salmon, Parmesan shavings and capers.
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