This delicious poached salmon with quick caesar salad recipe from the British Leafy Salads Association is ideal for a summer’s evening. Romaine is the leaf for the Caesar salad. Its refreshing crunchy leaves add great texture and the surface of the leaves are perfect for holding the dressing.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2
Ingredients
2 salmon fillets (300g)
5 anchovy fillets in olive oil, drained and finely chopped (20g)
1 clove garlic, crushed
2 tbsp low fat mayonnaise (50g)
3 tbsp semi skimmed milk
25g Parmesan cheese
1 whole Romaine heart, leaves separated and roughly torn (200g)
Method
Poach the salmon in boiling water for 10-12 minutes, remove and cool slightly before breaking into large flakes.
Mix together the anchovies, garlic, mayonnaise, milk and half the Parmesan, finely grated.
Toss the Romaine leaves in the Caesar dressing, top with the salmon flakes. Shave the remaining Parmesan and scatter over the salmon and serve.
Cooks tip
Try using cos or little gem lettuce instead of Romaine.
See www.makemoreofsalad for more recipes and information.
