1/2 cup cubed ciabatta or sourdough
2 x 140g | 5oz fresh salmon fillets , skin off
1 teaspoon garlic powder
Pinch of salt
Juice of half a lemon
1/4 cup diced bacon
2 eggs , poached or boiled
2 cos lettuce , washed and dried
1 avocado , sliced
½ cup shaved parmesan cheese
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
- 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.
- Rub the salmon fillets with garlic powder and salt. 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. Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy. 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:
- Visit Salmon and Avocado Caesar Salad @ cafedelites.com for full instructions.