Salmon Caesar Salad
with Crispy Capers
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 jug or mug. 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 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 with a pinch of salt and fry for 3 min on each side or until cooked through. Flake the salmon.
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
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 651 · Prot 42 · Carbs 7 · Fat 43
Gluten-Free
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 jug or mug. 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 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 with a pinch of salt and fry for 3 min on each side or until cooked through. Flake the salmon.
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
Salad
Dressing
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