Salmon Caesar Salad
with Capers
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
20 min
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
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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
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.
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
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.
4 Serve
Toss the chopped lettuce in the dressing. Top with the salmon, Parmesan shavings and capers.
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