After a few chilly days with wind and rain across most of the UK, today is looking much brighter. Sunshine has greeted me this morning and Spring seems to have finally sprung. Indeed we’re told to expect temperatures warmer than Athens today – hope it holds true!
I have therefore decided that our main meal today will be a plate in the sun –
a simple dish using cooked salmon fillets with a speedy Caesar salad accompaniment (without croutons).
I know you can buy a Caesar salad dressing but promise you this one is so much better and doesn’t take an age to make. Try it and see what I mean ….
POACHED SALMON WITH QUICK CAESAR SALAD
2 anchovy fillets, drained and finely chopped (not absolutely essential but so much better for using, omit if you don’t have or dislike)
1 clove garlic, crushed
2 tbsp low-fat mayonnaise
3 tbsp semi-skimmed milk
25 g/1 oz Parmesan cheese
salt and freshly ground black pepper
1 whole Romaine lettuce heart (about 200 g/7 oz), leaves separated and roughly torn
2 x 125 g/4½ oz cooked salmon fillets
- To make the dressing, mix the anchovy fillets if used with the garlic, mayonnaise, milk, half the Parmesan cheese (finely grated) and salt and pepper to taste.
- Toss the lettuce leaves in the prepared dressing. Flake the salmon and arrange over the top. Shave the remaining Parmesan and scatter over the salmon to serve.
WLS PORTION: ½
CALORIES PER PORTION (including anchovy fillets): 330
Image courtesy of www.makemoreofsalad.com