Crispy Caesar Salad with Grilled Salmon
This easy-to-make Ceasar salad has a salty umami salmon twist that is perfect for summer lunches, dinners and parties. The best thing? It only takes 20 minutes to toss together!
Serves: 4
Preparation time: 20 minutes
Ingredients:
Caesar salad with grilled salmon
- 1 pkg (500 g) SJÖRAPPORT salmon fillet
- Black pepper
- Oil
- 1 large romaine lettuce or 2 smaller ones
- 1 small red onion
- 1 dl parmesan, coarsely grated
- 3 tbsp parsley, coarsely chopped
Croutons
- 4 slices of stale, dry white bread
- 3 tbsp oil
- Flake salt
- Black pepper
- Caesar dressing
Caesar dressing
- 200 ml mayonnaise
- 100 ml parmesan, finely grated
- 1 garlic clove, finely grated
- 1 tbsp lemon juice
- 2 tsp capers, chopped
Step by step
- Thaw the salmon. Heat the oven to 200C.
- Place the salmon fillets on a baking sheet. Drizzle olive oil and sprinkle salt and black pepper. Grill for 15-20 minutes or until they reach an internal temperature of 50-55C.
- For the croutons, cut the bread into pieces. Drizzle oil over them, season with salt and black pepper and toss.
- Heat a frying pan and fry the bread for 5 minutes or until the croutons are golden.
- For the Caesar dressing, mix all the ingredients. Season with salt and pepper.
- For the salad, rinse the lettuce leaves and dry them. Cut them into larger pieces and set them aside.
- Slice the red onion thinly, preferably on a mandolin.
- Mix the lettuce leaves with a little of the dressing on the serving plate. Arrange them nicely.
- Top with red onion slices, salmon, croutons, parmesan cheese and parsley. Drizzle the rest of the mayonnaise over the salad.
