Category, , , DifficultyBeginner

A fresh n light twist on the classic with "cashew parmesan" + gluten free croutons.

Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
Serves 4
 400 g salmon fillets
 salt + pepper to season
Caesar Dressing
 ½ cup slivered almonds, soaked in water 6 hours
 2 tsp lime juice
 6 g nutritional yeast
 120 ml water
 3 g parsley
 5 ml rice malt syrup
Salad
 1 head romaine lettuce, chopped, rinsed and dried
 20 g green beans
 4 eggs, boiled for 10 minutes + peeled
Gluten Free Croutons
 2 gluten free bread
 2 olive oil
Cashew Parmesan
1

First make the "parmesan" cheese.

1 - Blend cashews, nutritional yeast, salt and garlic powder in the food processor until it has a sandy consistency. Be careful not to over-process and make weird, garlicky cashew butter. Scrape parmesan out into a bowl and set aside until ready to use.

Caesar Dressing
2

1 - Drain the almonds and place them in the food processor with the lime juice, nutritional yeast, capers, chilli powder, garlic, salt and pepper.
2 - Stream in water while the processor is running. Blend until creamy, scraping down sides as needed, about 5 minutes total.
3 - Scrape dressing into a serving container until ready to use.

Salmon, Croutons + Assembling
3

1 - Sear salmon in a pan on medium heat for around 3 minutes until it's still slightly dark pick inside so not over done.

2 - Blanch green beans so they are still crunchy, refresh in cold water.

3 - Cut gluten free bread into small cubes, drizzle in olive oil and bake for 8- 10 minutes on 180 degrees or until golden.

3 - Assemble all other salad ingredients in a bowl + peeled egg sliced in half.

3 - Top with dressing, flaked salmon + croutons

Ingredients

Serves 4
 400 g salmon fillets
 salt + pepper to season
Caesar Dressing
 ½ cup slivered almonds, soaked in water 6 hours
 2 tsp lime juice
 6 g nutritional yeast
 120 ml water
 3 g parsley
 5 ml rice malt syrup
Salad
 1 head romaine lettuce, chopped, rinsed and dried
 20 g green beans
 4 eggs, boiled for 10 minutes + peeled
Gluten Free Croutons
 2 gluten free bread
 2 olive oil

Directions

Cashew Parmesan
1

First make the "parmesan" cheese.

1 - Blend cashews, nutritional yeast, salt and garlic powder in the food processor until it has a sandy consistency. Be careful not to over-process and make weird, garlicky cashew butter. Scrape parmesan out into a bowl and set aside until ready to use.

Caesar Dressing
2

1 - Drain the almonds and place them in the food processor with the lime juice, nutritional yeast, capers, chilli powder, garlic, salt and pepper.
2 - Stream in water while the processor is running. Blend until creamy, scraping down sides as needed, about 5 minutes total.
3 - Scrape dressing into a serving container until ready to use.

Salmon, Croutons + Assembling
3

1 - Sear salmon in a pan on medium heat for around 3 minutes until it's still slightly dark pick inside so not over done.

2 - Blanch green beans so they are still crunchy, refresh in cold water.

3 - Cut gluten free bread into small cubes, drizzle in olive oil and bake for 8- 10 minutes on 180 degrees or until golden.

3 - Assemble all other salad ingredients in a bowl + peeled egg sliced in half.

3 - Top with dressing, flaked salmon + croutons

South West Salmon Caesar