Poached salmon with quick caesar salad

    20 min

    Caesar salad is made with Romaine lettuce. Its refreshing crunchy leaves add great texture and the surface of the leaves are perfect for holding the dressing.


    Buckinghamshire, England, UK
    2 people made this

    Serves: 2 

    • 2 salmon fillets (300g)
    • 5 anchovy fillets in olive oil, drained and finely chopped
    • 1 clove garlic, crushed
    • 2 tablespoons low fat mayonnaise
    • 3 tablespoons semi skimmed milk
    • 25g grated Parmesan
    • 1 whole Romaine heart (200g), leaves separated and roughly torn

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Poach the salmon in simmering water for 10 to 12 minutes. Remove and cool slightly before breaking into large flakes.
    2. Mix together the anchovies, garlic, mayonnaise and milk. Grate half the Parmesan.
    3. Toss the Romaine leaves in the Caesar dressing. Top with the salmon flakes. Shave the remaining Parmesan and scatter over the salmon and serve.


    Try using cos or little gem lettuce instead of Romaine.

    See it on my blog


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