Salmon Caesar Salad

Name: Salmon Caesar Salad
Total time: 45 min
Ingredients: salmon; Freshly ground black pepper; Salt; romaine lettuce, leaves separated; Protein Bread; olive oil; eggs; Parmesan cheese, shaved; 0% fat Greek yogurt; light mayonnaise; anchovies; lemon, juiced; garlic, crushed; dijon mustard

with a creamy Caesar salad dressing & soft boiled eggs

45 min

By Izy Hossack
June 13, 2022

Why trust us?

A warm salmon Caesar salad, with soft-boiled eggs, flaked parmesan cheese and protein bread croutons. It’s dressed with a homemade, low-fat, high-protein Caesar salad dressing with anchovies and Greek yogurt.

Ingredients

2 Persons

2 x 115g fillets

salmon
1 pinch

Freshly ground black pepper
1 pinch

Salt
1 head

romaine lettuce, leaves separated
1 slice

Protein Bread
0.5 tbsp

olive oil
2 medium

eggs
10 g

Parmesan cheese, shaved

DRESSING:

100 g

0% fat Greek yogurt
2 tbsp

light mayonnaise
2

anchovies
1

lemon, juiced
1 clove

garlic, crushed
1 tsp

dijon mustard
some

water, to loosen

Preparation

1

Preheat the oven to 150C/300F fan (170C/350F non-fan).
2

Place the salmon fillets onto a lined tray, sprinkle with a pinch each of black pepper and salt. Bake for 12-15 minutes until the fish is cooked through and flakes apart easily. Remove from the tray and set aside to cool. Peel away the skin and flake the fish into small pieces.
3

Turn the oven up to 230C/450F fan (250C/480F non-fan) and wipe the tray dry if it’s wet. Cut the protein bread into small chunks and toss with the oil on the tray. Bake for 3-5 minutes until golden. Remove from the oven and set aside.
4

Bring a small pot of water to the boil on the stove then turn the heat down to low. Gently lower in the eggs and boil for 6 minutes. Remove from the water and immediately transfer to a bowl of cold water. Crack the shells of the eggs and peel away the shell.
5

For the dressing, blitz everything together in a blender (or in a bowl with a stick blender) until smooth, loosening with water as needed to make a pourable dressing.
6

Toss the salad leaves with the dressing and transfer to a salad plate. Flake the salmon and scatter over the salad with the croutons and parmesan. Cut the eggs into halves and dot over the salad then serve.
1

Enjoy!