Salmon Caesar Salad
with Crispy Capers
Instructions
1 Prep vegetables
Roughly chop the baby gem 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. In a jug or mug, whisk the anchovy paste with the grated Parmesan, olive oil, white vinegar, water, mayonnaise, chopped chives and a pinch of salt and pepper until fully combined.
3 Fry capers
Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the capers and fry for 2-3 min or until crispy. Drain the capers on a piece of kitchen paper and reserve the pan.
4 Fry salmon
Return the pan to a medium heat with another drizzle of vegetable oil. Once hot, add the salmon fillets with a pinch of salt and fry for 3 min on each side or until cooked through. Flake into large chunks.
5 Assemble
Toss the chopped baby gem lettuce with the dressing. Top with the salmon flakes, Parmesan shavings and crispy capers.
Tips for fussy eaters
Add croutons or boiled new potatoes to make a carby version.
Pro tip
Slightly undercook the salmon so it stays pink inside and doesn't dry out.
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
Cooking Time: 20 min
Equipment Required: Pestle & Mortar
Cals 578.3 · Prot 48.2 · Carbs 6.9 · Fat 39.0
Ingredients
Salad
Dressing
This low-carb version of the American classic swaps chicken for salmon and croutons for crispy capers.
Cooking Time: 20 min
Equipment Required: Pestle & Mortar
Cals 578.3 · Prot 48.2 · Carbs 6.9 · Fat 39.0
Instructions
1 Prep vegetables
Roughly chop the baby gem 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. In a jug or mug, whisk the anchovy paste with the grated Parmesan, olive oil, white vinegar, water, mayonnaise, chopped chives and a pinch of salt and pepper until fully combined.
3 Fry capers
Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the capers and fry for 2-3 min or until crispy. Drain the capers on a piece of kitchen paper and reserve the pan.
4 Fry salmon
Return the pan to a medium heat with another drizzle of vegetable oil. Once hot, add the salmon fillets with a pinch of salt and fry for 3 min on each side or until cooked through. Flake into large chunks.
5 Assemble
Toss the chopped baby gem lettuce with the dressing. Top with the salmon flakes, Parmesan shavings and crispy capers.
Tips for fussy eaters
Add croutons or boiled new potatoes to make a carby version.
Pro tip
Slightly undercook the salmon so it stays pink inside and doesn't dry out.
Ingredients
Salad
Dressing
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