Warm Salmon Caesar Salad. This low calorie, low carb salmon recipe is tasty and quick. You could use a bottled Caesar dressing or make your own as I have done. This recipe is delicious in the winter instead of the usual Caesar salad made with lettuce in the Summer months. I would love if you made this or any of my other recipes. If you do, please share with me on Instagram (@documenting_my_dinner)
I recommend buying salmon from a local fishmonger. If you are in Aberdeen or Aberdeenshire, my favourite places to buy Seafood are Amity Fish Company, Peterhead Fish Company or Granite City Fish
If you liked my recipe for Warm Salmon Caesar Salad then try out my recipe for Cajun Salmon Pasta
Recipe – Warm Salmon Caesar Salad
Serves 2
Difficulty Level: Rookie
Ingredients:
- 2 salmon fillets
- 4 slices of prosciutto
- A mixture of seasonal green vegetables. I used broccoli, green beans and peas
- 4 anchovy fillets
- 2 tablespoons each of red wine vinegar and dijon mustard
- Two garlic cloves, grated
- 1 egg
- 150ml vegetable oil
- 20g Parmesan
- Salt and pepper
Method:
- Heat the grill to high. Season the salmon fillets with salt and pepper and wrap in prosciutto. Grill on high for 6-8 minutes until just cooked through. If you have a probe thermometer, take it out when it reads 50C. Allow to rest for five minutes.
- Meanwhile, make the Caesar dressing. Put all of the ingredients apart from the oil in a blender and blitz to mix. Gradually add the oil until you have a creamy dressing.
- Steam the green vegetables until just cooked (3-4 minutes, adding the peas for a final minute) Season with a little salt and pepper.
- Serve the green vegetables drizzled with the Caesar dressing and top with the grilled salmon and some Parmesan shavings.
