**Salmon and Avocado Caesar Salad** Crispy pan fried Salmon fillets meet Caesar salad for a twist on the traditional! Easy to make with creamy avocado slices, crunchy croutons, the tang of shaved parmesan cheese, a perfect runny poached egg on top and a lightened up Caesar dressing!

Ingredients

Salad:

• ½ cup cubed ciabatta or sourdough
• 2x 140g | 5oz fresh salmon fillets, skin off
• 1 tablespoon garlic powder
• Pinch of salt
• Juice of half a lemon
• ¼ cup diced bacon
• 2 eggs, poached or boiled
• 2 cos lettuce, washed and dried
• 1 avocado, sliced
• ½ cup shaved parmesan cheese

Dressing:

• 2 tablespoons whole egg mayo (full fat or reduced fat)
• 3 tablespoons Greek yogurt or sour cream (full fat or reduced fat)
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 anchovy fillet, finely chopped
• 1 tablespoon lemon juice a lemon
• 1 tablespoon freshly grated parmesan cheese
• Salt and pepper for seasoning

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Instructions

1. Preheat the oven to grill/broil settings on medium - high heat. Place the cubed
   bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray)
   and bake in the oven (on middle shelf) until crispy.

2. Rub the salmon fillets with garlic powder and salt.

3. Heat a non stick pan/skillet with a drizzle of olive oil and fry salmon until golden
   on both sides and cooked to your liking.

4. Remove the salmon; squeeze the lemon juice over each fillet and set aside
   onto a warm plate.

5. Add the bacon to the same pan and fry until golden and crispy.

6. While the bacon is frying, boil or poach your eggs to your liking (and don't forget
   to check your bread in the oven)! If poaching, bring a small pot of water and 2
   teaspoons of white vinegar to a gentle boil over medium heat.
   Create a fast whirlpool in the centre of the water with a spoon, and while that water
   is swirling, crack your egg (one at a time) into the middle. Once the whites begin
   to set, spoon some water over the yolk until it begins to change in colour with
   a cloudy white top, and remove the egg immediately with a slotted spoon.

To make the Caesar Dressing:

Combine mayo, yogurt, oil, garlic, anchovies, lemon juice and parmesan in a
magic bullet blender, small blender or a small food processor. Blend until well
combined; add salt and pepper to your tastes, and blend again until smooth.
Taste test.

Assemble Salad:

Combine lettuce with the salmon and bacon; avocado slices; shaved parmesan
cheese; and croutons. Pour over the dressing; mix well to combine; place the
eggs on top and serve!

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This Recipe Is Published Here

bon appetit