recipes
Salmon Ceaser salad
Ingredients
For the salmon
- 2 x 250g fillets wild Alaskan salmon
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
For the salad
- 2 small cloves garlic, roughly chopped
- 1 tsp anchovy paste
- 2 tbsp plain Greek yogurt (fat-free or 2%)
- 1/2 tsp Dijon or stone-ground mustard
- 1/2 tsp Worcestershire sauce
- 1 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- Torn romaine lettuce
- Few shavings of fresh Parmesan cheese
Method
Preheat the oven to 200`c. Pat the salmon dry, (any moisture on the fish will keep it from searing properly), and season with Kosher salt and freshly ground black pepper. Heat a bit of extra virgin olive oil in an oven-proof non-stick skillet over medium-high heat. Add the salmon flesh (non-skin) side down to the hot skillet and cook, undisturbed, for 2 minutes, or until crisp. Flip the salmon over so the skin side is down and transfer the skillet to the oven. Roast the salmon for 4 minutes or until the fish flakes easily with a fork. Peel off the skin. While the salmon cooks, blend together all salad ingredients, except for lettuce and Parmesan in a blender until creamy. Toss lettuce with Caesar dressing. Serve salad topped with cooked salmon and freshly shaved Parmesan cheese.
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