Salmon spaghetti with Caesar dressing gives a plate of pasta with seared salmon, a runny yolk and a rich cheese dressing. Judging the heat is the difficult part, since salmon goes from just cooked to dry very quickly.
The fish is seasoned with 1g black pepper and 2g seasoning powder and seared in 20g unsalted butter. The same pan then takes the tomato and corn, which soak up the butter left behind.
This batch weighs about 683g, at roughly 212 calories per 100g.
Method
Boil 150g spaghetti for the time given on the packet, then drain.
Halve the tomatoes and cut the Romaine lettuce into 1.5cm lengths.
Season 150g salmon with 1g black pepper and 2g seasoning powder.
Sear the salmon in 20g unsalted butter, a few minutes on each side until the edges are golden.
In the same pan, sear the tomato and corn kernels.
Fry the eggs sunny side up, keeping the yolks runny.
Arrange the cut lettuce on a plate, pile the spaghetti on top and add the salmon, eggs, tomato and corn.
Pour 50g Caesar cheese dressing over and toss everything together at the table.
Tips
Romaine lettuce can be swapped for Da Lat butterhead lettuce at the same weight.
Bottled Caesar dressing is sold at supermarkets, and a mix of Lean Mayo, grated parmesan and lime juice does the same job.
Sear the salmon skin side down first, which crisps the skin and keeps the flesh juicy.
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