We love this simple and delicious salmon caesar salad. The salty anchovies give the dressing it’s characteristic flavour. Finished with the grilled salmon, we created your new summer fav!
Start with the Caesar dressing. Crush the garlic and 2 anchovy fillets in a pestle until a smooth paste. Add 15 grams of Parmezan and 1 teaspoon of Dijon mustard while you keep mixing.
Put the mixture in a clean and bigger bowl. Add 1 egg yolk and whisk the mixture. Slowly add the sunflower oil while you keep whisking to create the dressing. Set the dressing aside.
Put the grill pan on high heat until the pan is piping hot. Season the salmon with salt and pepper and grill the fish skin-side down without using oil for about 1,5 to 2 minutes. Make sure you don't move the salmon while grilling.
Brush the meat-side of the fish with a little bit of sunflower oil and carefully turn the fish to grill that side for 1,5/2 minutes as well. When ready, take the salmon out of the pan and leave to rest while you do the next steps. You can also cut the salmon in bitesize pieces.
Put a pan with simmering water on low heat. Crack an egg into a small bowl.
With a spoon, create a gentle whirlpool in the pan and slowly tip the egg into the water. Leave to cook for 3 minutes. Repeat this until you have enough eggs for every serving.
Cut off the end of the baby Romaine lettuce and mix the leaves with the Caesar dressing. Divide the leaves over the plates and garnish the salad with some anchovies, the grilled salmon and the poached egg. If you have some dressing left, sprinkle it over the salad. Enjoy!
- 6 tinned anchovy fillets, drained and roughly chopped
- 1 garlic clove, finely chopped
- 30 g Parmezan cheese, grated
- 1 tsp. Dijon mustard
- 1 egg yolk
- sunflower oil
- 2 salmon steaks (150 g each), skin on
- 2 fresh eggs
- 2 baby Romaine lettuces