As an alternative to chicken to switch things up, the children adore this recipe for Salmon Caesar salad, which is healthier but also robust enough to stand up to the strong tasting Caesar flavour.
Using the refreshing combination of cucumber, green leaves and spring onions (some of the kids’ favourite veggies) to cut into the creaminess of the dressing, they add bite and flavour to the dish.
This is a filling salad that works all year round.
The children eat this without the Caesar sauce due to intolerances and opt for Soy Sauce on theirs but my husband enjoys it with.
Ingredients – serves 4
For the dressing
- 2 garlic cloves, crushed
- 6 small anchovy fillets, finely chopped
- 2 large egg yolks
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- ½ cup olive oil
For the salad
- 4 fresh salmon, de-skinned and de-boned
- sea salt, freshly ground black pepper and olive oil to flavour the salmon
- a good sized bunch of mixed leaves
- 1/2 cucumber, chopped into small cubes
- a bunch of spring onion, sliced
For the dressing
Add garlic and anchovies to bowl and stir in egg yolks and mustard. Using a pestle and mortar grind to a paste.
Add lemon juice and Worcestershire sauce and then slowly whisk in olive oil until you are left with a creamy smooth sauce.
Refrigerate until needed
For the salad.
Pre-heat your oven to 200 degrees and line a baking tray with foil.
Rub the sea salt, pepper and oil into the fillets, place fillets on tray and cook in oven for around 20 minutes, or until the fish is cooked through and flakey.
Whilst the fish is coking prepare your salad, mixing the leaves, cucumber and spring onion in a bowl.
When salmon is break into large flakes, add to salad and drizzle on dressing.