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Caesar salad with grilled salmon
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480g pack 4 Scottish salmon fillets
½ tsp hot smoked paprika
200g fresh or frozen peas
4 tbsp low fat natural yogurt
2 tbsp half fat mayonnaise
A generous splash Worcestershire sauce
1 clove garlic, finely grated
20g finely grated Parmigiano Reggiano
4 sweet Cos lettuce, trimmed and cut into wedges
200g pack trimmed sugar snap peas, halved
1 cucumber, sliced
600g new potatoes, boiled or steamed
1. Preheat the grill to high. Place the salmon fillets on a baking tray and sprinkle with the paprika. Grill for 10 minutes or until cooked through. Cool for a couple of minutes. Meanwhile, simmer the peas in a pan of boiling water for 3 minutes, then drain and rinse under cold water.
2. For the dressing, mix the yogurt, mayonnaise, Worcestershire sauce, garlic and half the cheese with ½ tbsp water and a good grind of black pepper. Set aside.
3. Divide the lettuce, sugar snaps, peas and cucumber between 4 plates. Spoon the dressing over each one, flake over the salmon and finish with the remaining grated cheese. Serve with new potatoes on the side.
Typical values per serving:
2 of your 5 a day; high in omega 3.
This recipe was first published in August 2019.
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