Ciabatta with seared salmon
| Recipe By: | Maranda Engelbrecht |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Serving Suggestion: | Serve with limes and caper mayonnaise on the side |
| Prep Time: | 20 minutes |
Ingredients
- 8 olive ciabatta, lightly toasted
- 250 g Norwegian salmon portions
- 5 ml fresh ginger
- 1 chilli, finely chopped (optional)
- 12 cos lettuce leaves
- 170 g asparagus tips, blanched
- 1 avocado, halved, pitted and sliced
- 5 Free-range eggs, beaten
- Maldon sea salt
- Rainbow peppercorns, grated
- Extra virgin olive oil
- lime, halved
- 5 ml Dijon mustard
- 2 tbsp white wine vinegar
- 30 ml Woolworths non-pareil capers
- salt and black pepper,crushed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a drizzle of olive oil in a saucepan.
- Rub the salmon with ginger and chilli and sear on both sides. Remove from heat and remove skin. Season with salt and pepper and cool down slightly.
- Slice a small wedge of bread out of the top of the ciabatta and drizzle with olive oil.
- To poach eggs the eggs, add 15ml of white vinegar to every 250ml cup of water. Bring to a boil in a deep saucepan. Break one egg at a time in a teacup and carefully slide the egg into water. Lift with slotted spoon when cooked and drain on kitchen paper. Do not cook more than 4 eggs at a time in a medium size pot.
- Top the ciabatta with lettuce, asparagus, avocado and salmon, broken into chunks. Add poached eggs, top with shaved Parmesan and a drizzle of olive oil. Season with salt and pepper.
- To make the caper mayonnaise: In a processor add 2 eggs, mustard and a little seasoning. Process until thick and smooth. With the motor running, slowly add 275ml oil and then the vinegar. Taste and season again, stir capers through. Add a little warm water if the mayonnaise is too thick.
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