Salmon Caesar Salad

Salmon Caesar Salad

by | Jan 27, 2026 | DINNER

RECIPES

This salmon Caesar salad is one of those dishes I come back to time and again. Simple ingredients, treated well, and just enough indulgence to make it feel special.
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about this recipe

Organic salmon form the isle of skye roasted medium served with a classic caesar salad. 

SERVES

6

PREP TIME

15

minutes

COOK
12

minutes


Ingredients

FOR THE SALMON

6 salmon fillets (about 120–140g each), skin on or off
Olive oil
Sea salt and black pepper
1 lemon, cut into wedges (to serve)

FOR THE CAESAR DRESSING

2 egg yolks
1 tsp Dijon mustard
1 garlic clove, finely grated
2 brown anchovy fillets, finely chopped
1 tbsp lemon juice
150 ml olive oil
40 g Parmesan, finely grated
Freshly ground black pepper

FOR THE SALAD

3 large romaine (cos) lettuces
2 slices focaccia bread, torn into chunks and dried in oven
24 white anchovies
Olive oil
60 g Parmesan, shaved


Equipment

Chopping board
Knife
Roasting tray
Whisk
Pan
Mixing bowls

alt="chef mike Whitehurst"


method

1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

 

1. Roast the salmon


Heat the oven to 190°C (170°C fan).
Place the salmon on a lined baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast for 10–12 minutes, until just cooked and flaking. Remove and allow to rest.

2. Make the croutons


Toss the focaccia chunks with a little olive oil and a pinch of salt.
Bake alongside the salmon for 8–10 minutes, turning once, until golden and crisp. Set aside.

3. Prepare the dressing


In a bowl, whisk together the egg yolks, mustard, garlic, anchovies (if using) and lemon juice.
Slowly whisk in the olive oil until thick and glossy, then stir in the grated Parmesan.
Season with black pepper and adjust with a little extra lemon juice if needed.

4. Prepare the salad


Separate and wash the lettuce leaves, then dry well and tear into large pieces.
Place in a large bowl and toss gently with just enough dressing to coat.

5. Assemble


Divide the dressed lettuce between plates or arrange on a large serving platter.
Flake the roast salmon over the top, scatter with croutons, anchovies and finish with shaved Parmesan.

6. 
Serve with lemon wedges on the side.

Beef Chicken Mushroom sliders

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Chicken thigh and N’duja porchetta style

Chicken thigh and N’duja porchetta style

by | Jan 31, 2025 | LUNCH

RECIPES

Chicken thigh porchetta
with fennel and artichoke salad .

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about this recipe

This dish was inspired by the classic Italian porchetta, call it a roll, a roulade or a simple stuffed chicken thigh, but for this recipe I’m just going with what inspired me to make it.
This recipe is quick and easy, and delivers fantastic results. Follow the recipe carefully and you shouldn’t get too much leaky n’duja. It can be served cold but I tend to slice the chicken and then fry to brown the sides.

MAKES

6

PREP TIME

20 minutes

TOTAL TIME
1:20 hours

OVEN TEMP
190 °c


Ingredients

For the Chicken Porchetta
6 large chicken thighs (about 200g – bone removed, skin-on)
2 shallots, diced
3 cloves garlic, minced
100g N’duja
1 tsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper
2 tbsp olive oil (plus extra for frying)
100ml dry white wine
150ml chicken stock
Butcher’s twine

For the fennel salad
1 large fennel bulb, cut into wedges
A wedge of parmesan
Half a red onion
Marinated artichokes
A few fresh basil and Italian parsley leaves
1 bag of rocket
Extra virgin olive oil

To Serve
Slice into thick rounds
Sourdough bread
Extra virgin olive oil
Optional sides: chilli butter, pesto, or tapenade


Equipment

Skillet , oven proof frying pan or sautee pan
Stirring Spoon, heat proof spatula
Chopping board
Raw meat chopping board
Cooks knife
Measuring spoons
Mixing bowls
Scales
Measuring jug
Butchers twine
Potato peeler


method

1. Preheat Your Oven 


Set your oven to 190°C (375°F).
2. Prepare the Chicken Thighs
Check the chicken thighs for any small bits of bone.
Lay the chicken thighs out on a clean surface and spread out, using a sharp knife, cut into the thicker parts to open them out and then season with slat and pepper.

3. Make the N’duja Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced shallots, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute. Add the N’duja, breaking it up with a spoon as it melts into the mixture.
Mix in the fresh rosemary, thyme, and lemon zest. Cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

4. Assemble the Chicken Rolls
Evenly spread the N’duja mixture over the seasoned chicken thighs and allow to cool completley so the n’duja sets back to firm. Now roll each thigh as tightly as possible without squeezing out the filling. Secure with butcher’s twine, tying at 1-2 inch intervals to prevent them from opening during cooking.

5. Sear the Chicken
Heat 1-2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 4 minutes).
Deglaze the pan with white wine, scraping up any browned bits, then pour in the chicken stock.

6. Roast in the Oven
Transfer the skillet to the preheated oven. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove from the oven and loosely cover with foil. Let the chicken rest for 10 minutes.

7. Prepare the FENNEL SALAD
Toss the fennel in olive oil and roast for 12 minutes at 180ËšC. Allow to cool and then mix with fresh sliced red onion and the marinated artichoke pieces. Toss with a litlle olive oil and lemon juice and carefully arrange on your plates with shavings of parmesan, basil, parsley and rocket

8. Serve
Slice the rested chicken rolls and arrange on the salad with some of the juices. Serve with bakset of sour dough bread and butters, tapenade and pesto.

Chef’s Tips
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning.
If you don’t have N’duja, you can substitute it with spicy chorizo, finely chopped.