Protein-Packed Salmon Caesar Salad
with Radicchio & Hard-Boiled Eggs
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
In the kingdom of keto, Caesar has a lot of protein power. This classic combo of crisp lettuce and thick, garlic-rich dressing can take on all comers. So load it up with bright, bitter radicchio, delicate pan-crisped salmon and crumbled hard-boiled eggs for lingering creaminess.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Head of curly leaf lettuce
- 1 Lemon
- 1 Radicchio
- 60ml Caesar vinaigrette
- 2 Hard-boiled eggs
Contains: Eggs • Milk • Mustard • Salmon
You will need:
Grater
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
44 g
Saturated Fat
7 g
Sodium
300 mg
Total Carb
17 g
Sugars
5 g
Protein
36 g
Fibre
4 g
Preparation
Cook the salmon
- Pat the salmon dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate and flake into large pieces.
Mise en place
- Meanwhile, quarter the lemon.
- In a large bowl, combine the vinaigrette, juice of ½ the lemon wedges and 1 tbsp olive oil (double for 4 portions).
- Separate the lettuce leaves; tear the leaves.
- Halve the radicchio lengthwise; thinly slice crosswise.
Make the salad & serve
- To the bowl of vinaigrette, add the lettuce and radicchio; toss well.
- Divide the salad between your plates.
- Top with the salmon.
- Grate the eggs over the salad.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
