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Caesar salad with grilled salmon

Summery and fresh caesar salad with grilled salmon that replaces the otherwise classic chicken. As good for midsummer as for a nice everyday dinner.

Ingredients for 4 servings

Caesar salad

600 grams of salmon fillet (s), preferably whole side, with skin

4 krm salt

2 cream black pepper

150 grams of sugar snaps

125 grams of radishes

250 grams of fresh asparagus

30 grams of sourdough bread

1 tablespoon olive oil

1 romaine lettuce

50 grams of parmesan cheese

Caesar dressing

50 grams of parmesan cheese

1 egg

20 grams of anchovy fillet (s), (2 pieces)

1 teaspoon dijon mustard

1 tablespoon white wine vinegar

1 tablespoon rapeseed oil

2 krm salt

1 cream black pepper

Cooking

1. Light the grill in time and feel free to read the entire description before you start cooking your barbecue dinner. Bring out the ingredients for the dressing and let them reach room temperature.

Caesar salad:

1. Place the whole salmon fillet on a platter/cutting board, keeping the skin on. Season with salt and pepper.

2. Grill the whole salmon with the skin side down on the outdoor grill for about 5 minutes. Then place the lid on the grill and let the salmon grill ready for about 15-20 minutes.

Caesardressing:

1. Finely grate the parmesan cheese. Mix grated cheese, egg yolk, anchovy fillets, Dijon mustard, and vinegar in a tall bowl or blender jug. Mix together to a smooth dressing using a hand mixer.

2. Add the oil drop by drop in a thin stream while mixing to a fine consistency. Taste the dressing with salt and pepper.

Caesar salad:

1. Cut the sucker schnapps lengthwise and slice the radishes thinly. Put the vegetables in a bowl of cold water.

2. Cut off the bottom piece of the asparagus. Brush asparagus and bread slices around with oil.

3. Cut the salad into large pieces.

4. Grill asparagus and bread slices on the outdoor grill so that they have a nice grill surface all around.

5. Strain the water from the sucker schnapps and the radishes. Mix salad, sugar schnapps, and radishes with half of the caesar dressing. Place the salad on a large platter.

6. Cut the grilled asparagus into three pieces and break the grilled bread into pieces.

7. Remove the skin from the salmon and divide the salmon into pieces.

8. Top the salad with asparagus, pieces of bread, and salmon. Drizzle over the rest of the dressing and top with grated Parmesan cheese.

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