Salmon Caesar Salad

This week’s recipe is a delicious twist on the classic Caesar salad. Steamed salmon enriches the overall salad yet keeps it light for a quick meal. You can make the mayo and croutons ahead of time, and use the mayo for other preparations as well!

Serves 4


1 salmon filet, bones and skin removed
1 head of romaine lettuce
1 egg
2 preserved anchovy filets
1 clove of garlic
50g Greek yogurt
250ml sunflower oil
30ml white wine vinegar
30g sunflower seeds
3 slices of Tuscan bread


Steam cook the salmon for 10 minutes. Let cool and hand-shred, then set aside.

Clean and cut the salad into 1 cm strips. Cut the Tuscan bread into cubes, dress with good olive oil and  toast in the oven at 180 C° for 10 minutes.

For the mayo: add the egg in a bowl with the vinegar, anchovies, and garlic.
Whisk to combine thoroughly. Then add the sunflower oil, one drop at the time, and whisk to incorporate well. Lastly, slowly mix in the yogurt to finish the dressing.

Dress the salad with the mayo. Add the salmon, then sprinkle on top the sunflower seeds and croutons.