The Northern Express Herald
Crispy skinned salmon caesar
10 min
Ingredients
| 1 clove | Garlic |
| 2 | Eggs |
| 3 tsp | Red wine vinegar |
| 1 tsp | Lemon juice |
| 1 | Baguette |
| 1 to brush | Olive oil |
| 1 Tbsp | Parmesan cheese, plus extra for the salad |
| 2 fillets | Salmon, (150g each), skin on and boned (Main) |
| 1 tsp | Dijon mustard |
| ½ cup | Extra virgin olive oil |
| 2 | Anchovy fillets |
| 1 | Salt & freshly ground pepper, to season |
| 2 handfuls | Baby cos lettuce (Main) |
Directions
- To make the dressing: boil the eggs for 5 minutes then put under running water until cool to touch.
- Peel and put in the bowl of a food processor with the garlic, anchovy, mustard and lemon juice.
- Puree until smooth and creamy then add the vinegar and parmesan.
- With the engine running very slowly pour in the oil then taste to check seasoning. Pour into a jar and refrigerate until needed.
- Preheat oven to 180C. Thinly slice the French bread and brush with oil.
- Lay on oven trays and bake for 10 minutes or until golden and crisp.
- Heat a fry pan, pour in a little olive oil, season the salmon and cook skin side first, leaving for approximately 4 minutes before turning and cooking for a further 4 minutes, depending on the thickness of each fillet.
- To assemble, toss the cos in a little dressing and arrange with the croutons and broken-up pieces of salmon.
- Drizzle over more dressing and add freshly shaved parmesan.