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.
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.
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.
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.
Toss the chopped lettuce in the dressing. Top with the salmon flakes, Parmesan shavings and crispy capers.
Add croutons or boiled new potatoes to make a carby version.
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
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
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.
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.
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.
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.
Toss the chopped lettuce in the dressing. Top with the salmon flakes, Parmesan shavings and crispy capers.
Add croutons or boiled new potatoes to make a carby version.
Slightly undercook the salmon so it stays pink inside and doesn't dry out.
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