Salmon Caesar Salad

with Crispy Capers

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

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.

photo

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 jug or mug. Whisk the anchovy paste, the grated Parmesan, olive oilwater, mayonnaise, chopped chives and a pinch of salt and pepper in the lemon juice 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 with a pinch of salt and fry for 3 min on each side or until cooked through. Flake the salmon.

photo

5 Assemble

Toss the chopped lettuce in 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 651 · Prot 42 · Carbs 7 · Fat 43

Gluten-Free

Ingredients

Number of people

Salad

Skinless salmon fillet 350 Grams
Romaine lettuce 300 Grams
Parmesan 60 Grams
Vegetable oil 1 Tbsp
Capers 40 Grams
Salt 0.5 Tsp

Dressing

Fresh chives 15 Grams
Garlic cloves 1 Piece
Anchovies 10 Grams
Olive oil 2 Tbsp
Lemon 1 Piece
Water 15 ML
Mayonnaise 33 Grams
Salt 0.5 Tsp
Black pepper 0.5 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 651 · Prot 42 · Carbs 7 · Fat 43

Gluten-Free

Instructions

photo

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.

photo

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 jug or mug. Whisk the anchovy paste, the grated Parmesan, olive oilwater, mayonnaise, chopped chives and a pinch of salt and pepper in the lemon juice 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 with a pinch of salt and fry for 3 min on each side or until cooked through. Flake the salmon.

photo

5 Assemble

Toss the chopped lettuce in 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

Skinless salmon fillet 350 Grams
Romaine lettuce 300 Grams
Parmesan 60 Grams
Vegetable oil 1 Tbsp
Capers 40 Grams
Salt 0.5 Tsp

Dressing

Fresh chives 15 Grams
Garlic cloves 1 Piece
Anchovies 10 Grams
Olive oil 2 Tbsp
Lemon 1 Piece
Water 15 ML
Mayonnaise 33 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...