• 2 filets or salmon tins
• 2 "baby gem" lettuce

Croutons:

• 1 sourdough loaf
• 100g butter

Caesar dressing:

• 3 egg yolks
• 1 tbsp dijon mustard
• white wine vinegar
• 100-150ml olive oil
• 50g anchovies
• 3 cloves garlic
• 50g parmesan

1. Place the bottomed salmon on a baking tray and bake at 180 ° c for about 12 - 15 minutes.
2. Heat the butter in a frying pan with oil. Cut the sourdough and fry until golden.
3. For the dressing, whisk in the egg yolk, mustard + vinegar and whisk in the oil until it thickens. Add the garlic + sprouts.
4. Peel the leaves off the lettuce, apply dressings + croutons.
5. Spread salmon into the salad.

Recipe by Shane James, originally featured on Prynhawn Da.