Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2311 / 554
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Roughly chop the romainelettuce. 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.
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.
3 Fry salmon
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmoncubes and cook for 2-3 min until cooked through.
Tip!Slightly under cook the salmon so it stays pink inside and doesn't dry out.
Toss the chopped lettuce in the dressing. Top with the salmon, Parmesan shavings and capers.