Salmon Caesar Salad

with Crispy Capers

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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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.

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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

Number of people

Salad

Salmon fillet, skinless 350.00 Grams
Baby gem lettuce 3.00 Pieces
Parmesan 45.00 Grams
Vegetable oil 1.00 Tbsp
Capers 20.00 Grams
Salt 0.50 Tsp

Dressing

Fresh chives 15.00 Grams
Garlic cloves 1.00 Pieces
Anchovies 10.00 Grams
Olive oil 2.00 Tbsp
White vinegar 15.00 ML
Water 10.00 ML
Mayonnaise 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

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

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Salad

Salmon fillet, skinless 350.00 Grams
Baby gem lettuce 3.00 Pieces
Parmesan 45.00 Grams
Vegetable oil 1.00 Tbsp
Capers 20.00 Grams
Salt 0.50 Tsp

Dressing

Fresh chives 15.00 Grams
Garlic cloves 1.00 Pieces
Anchovies 10.00 Grams
Olive oil 2.00 Tbsp
White vinegar 15.00 ML
Water 10.00 ML
Mayonnaise 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
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