Caesar salad with grilled salmon
Caesarsallad
- salmon fillet(s)
- parmesan cheese
- salt
- egg
- black pepper
- ansjovisfiléer
- sugarsnaps
- Dijon mustard
- radishes
- white wine vinegar
- fresh asparagus
- rapeseed oil
- sourdough bread
- olive oil
- romansalas
- Light the grill in good time and read the entire description before you start cooking your barbecue dinner. Get out the ingredients for the dressing and let them come to room temperature.
- Place the whole salmon fillet on a platter/cutting board, keeping the skin on. Season with salt and pepper.
- Finely grate the Parmesan cheese. Mix the grated cheese, egg yolk, anchovy fillets, Dijon mustard and vinegar in a tall bowl or blender jug. Blend together to a smooth dressing using a hand blender.
- Cut the sugar snap peas lengthwise and thinly slice the radishes. Place the vegetables in a bowl of cold water.
- Grill the whole salmon, skin side down, on the outdoor grill for about 5 minutes. Then put the lid on the grill and let the salmon cook for about 15-20 minutes.
- Add the oil drop by drop in a thin stream while mixing until smooth. Season the dressing with salt and pepper.
- Cut off the bottom piece of the asparagus. Brush the asparagus and bread slices all around with oil.
- Cut the salad into large pieces.
- Grill asparagus and slices of bread on the outdoor grill so that they get a nice grilling surface all around.
- Strain the water from the sugar snap peas and radishes. Mix the salad, sugar snap peas and radishes with half of the Caesar dressing. Arrange the salad on a large platter.
- Cut the grilled asparagus into three pieces and break the grilled bread into pieces.
- Remove the skin from the salmon and cut the salmon into pieces.
- Top the salad with asparagus, bread pieces and salmon. Drizzle over the remaining dressing and top with grated Parmesan cheese.
600 glac fillet(s), preferably whole side, with skin
4 pinches of salt
2 tsp black pepper
150 gsugarsnaps
125 ice cream cones
250 g fresh asparagus
30 g sourdough bread
1 ml of wine
1 stromansallat
50 gparmesanost
Caesardressing
50 gparmesanost
1 egg
20 gansjo fish fillets, (2 pieces)
1 tskdijonsenap
1 tbsp white wine vinegar
1 tbsp olive oil
2 pinches salt
1 pinch black pepper
Do this:
1. Light the grill in good time and read the entire description before you start cooking your barbecue dinner. Get out the ingredients for the dressing and let them come to room temperature.
Caesarsallad:
2. Place the whole salmon fillet on a platter/cutting board, keeping the skin on. Season with salt and pepper.
3. Grill the whole salmon skin side down on the outdoor grill for about 5 minutes. Then put the lid on the grill and let the salmon grill for about 15-20 minutes.
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Caesardressing:
4. Finely grate the Parmesan cheese. Mix the grated cheese, egg yolk, anchovy fillets, Dijon mustard and vinegar in a tall bowl or blender jug. Blend together to a smooth dressing using a hand blender.
5. Add the oil drop by drop in a thin stream while mixing until smooth. Season the dressing with salt and pepper.
Caesarsallad:
6. Cut the sugar snap peas lengthwise and thinly slice the radishes. Place the vegetables in a bowl of cold water.
7. Cut off the bottom piece of the asparagus. Brush the asparagus and bread slices all around with oil.
8. Cut the salad into large pieces.
9. Grill the asparagus and slices of bread on the outdoor grill so that they get a nice grilling surface all around.
10. Strain the water from the sugar snap peas and radishes. Mix the salad, sugar snap peas and radishes with half of the Caesar dressing. Arrange the salad on a large platter.
11. Cut the grilled asparagus into three pieces and break the grilled bread into pieces.
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12. Remove the skin from the salmon and cut the salmon into pieces.
13. Top the salad with asparagus, bread pieces and salmon. Drizzle over the remaining dressing and top with grated Parmesan cheese.
What did you think of the recipe?
Rating: 3.89 out of 5 (9 votes)
