Salmon salad with Caesar-style dressing

Salmon salad with Caesar-style dressing

A substantial salad, perfect for dinner over the summer months.

By , 21 September 2015
Salmon salad with Caesar-style dressing
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.13 per serving
Nutritional Info
Each 379g serving contains
  • Fat high
    33g
    47%
  • Saturates high
    7.5g
    38%
  • Sugars low
    6.8g
    8%
  • Salt med
    1.4g
    23%
  • Energy 2324KJ 555KCAL
    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 613kJ/146kcal.
Ingredients
  • 150g unsliced bread, such as ciabatta, preferably 1-3 days old
  • 4 tbsp olive oil, plus 1 tsp
  • 440g salmon fillets
  • 2 medium free-range eggs
  • 50g Parmesan, grated
  • 5 level tbsp Asda Fat Free Greek Style Yogurt
  • 1 small clove garlic, crushed
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 hearts of romaine lettuce
  • 1/2 cucumber, sliced
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the bread into 1.5cm pieces and put in a large bowl with 2 tbsp of the oil. Toss with your hands then put on a baking tray and cook in the oven for 5-7 minutes until golden. Set aside.

  • Put the salmon on another baking tray and brush with 1 tsp oil. Bake for 15-20 minutes.

  • Put the eggs in a small pan, cover with cold water and heat until simmering. Simmer for 7 minutes, then drain. Fill the pan with cold water. Leave until the eggs are cold.

  • Whisk together half the Parmesan cheese, the yogurt, garlic, lemon juice, Worcestershire sauce, mustard and the remaining oil. Season.

  • Tear the lettuce and put in a bowl. Add the cucumber and toss in the dressing. Flake the fish, discarding the skin, and add to the bowl.

  • Shell and quarter the eggs, divide the salad between plates and place the eggs on top. Scatter some croutons with the remaining Parmesan. Serve the rest in a bowl.