Always check the labels of the products you use.
Method
- 1
Whisk the dressing. Whisk the mayonnaise, Parmesan, lemon juice, Worcestershire, garlic, oil and pepper. Set 4 tbsp aside for brushing.
- 2
Prepare. Brush the bread with the olive oil and the cut sides of the romaine with 2 tbsp of the reserved dressing. Season the salmon with the salt and brush with the rest of the reserved dressing.
- 3
Grill. Heat the grill or griddle until very hot. Toast the bread 1-2 min per side and char the romaine cut side down for 1-2 min. Grill the salmon flesh side down first, 3-4 min per side, until it flakes and reaches 63 °C.
- 4
Serve. Arrange the romaine, salmon and toasts on plates and spoon over the remaining dressing.
Storage
Best on the day. Leftover salmon keeps 1 day in the fridge; eat it cold. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
36.1 g protein for 716 kcal = 5 g per 100 kcal, so protein gives about 20% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- barbecue or ridged griddle pan
- bowl
- whisk
- pastry brush
- fish slice
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 716 kcal |
| Protein | 36.1 g |
| Carbohydrate | 18.2 g |
| of which sugars | 2.1 g |
| of which free sugars | 1.7 g |
| Fat | 54.8 g |
| of which saturates | 10.5 g |
| Fibre | 0.9 g |
| Salt | 2.16 g |
Protein per 100 kcal
5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
