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Poached salmon with quick Caesar salad

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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British Leafy Salads Association

British Leafy Salads Association

Gone are the days when a salad consisted of no more than a tomato and cucumber with a few leaves on the side. Thanks to the growing, production and distribution cycle and the introduction of many different types of salad leaves which are now grown in the UK, a salad can be a tasty and satisfying meal, a refreshing snack or a sumptuous starter.

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