Caesar with salmon is an exquisite variation of the legendary salad. This light salad with red fish is simple and has an elegant appearance.
The main feature is the Caesar sauce with salmon. It is he who makes the taste rich and harmonious.
Ingredients:
- ciabatta – 4 slices, diced
- olive oil – 1 tbsp
- garlic powder – ¼ tsp
- salt – to taste
- egg yolks – 2 pcs
- fresh lemon juice – 2 tbsp
- dijon mustard – ½ tsp
- anchovies – 2 pcs, ground into a paste
- garlic – 1 clove, crushed
- neutral oil – ⅓ cup
- grated parmesan – 3 tbsp
- warm water – 2-3 tbsp
- head of romaine lettuce (or 2 mini lettuces)
- mini cucumbers – 2-3 pcs, sliced
- salmon fillets – 2 pcs (120 g each)
- olive oil – 1 tsp
- salt and black pepper – to taste
- zest of 1 lemon
Directions:
- Cut the ciabatta into cubes (about 2 cm). Place on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder and salt.
- Bake at 190 ° for about 15 minutes, stirring once during the process. The finished crackers should be crispy but not too hard.
- Add the egg yolks, lemon juice, mustard, anchovies, garlic, oil, and grated Parmesan to a bowl, blender, or food processor.
- Beat until smooth. Taste, and add salt if necessary. Gradually pour in warm water, bringing the sauce to the desired thickness.
- Pat the salmon fillet dry with a paper towel, season with salt, pepper, and rub with lemon zest.
- Choose one of the cooking methods: In the air fryer: cook at 200 ° for about 8 minutes.
In the oven: bake at 200° for about 10 minutes.
In a frying pan: heat 1 tbsp. oil, fry the salmon skin side up for 3-4 minutes, then turn over and cook for another 3 minutes.
- Place the romaine lettuce leaves in a large bowl, add the cucumbers, and pour over the prepared sauce. Cut the mini cucumbers into circles. Place the croutons on the salad, and arrange the salmon slices on top. Sprinkle with grated Parmesan to taste. Serve immediately to keep the salad fresh and crunchy.