Poached salmon with quick Caesar salad

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.

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 2

What you need:

• 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)

What you do:

1. Poach the salmon in boiling water for 10-12 minutes, remove and cool slightly before breaking into large flakes.
2. Mix together the anchovies, garlic, mayonnaise, milk and half the Parmesan, finely grated.
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.

Cook's tip:

Try using cos or little gem lettuce instead of Romaine.

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