Poached Chilean Salmon – Charred Caesar Salad

1 hour | Serves 4 | Ingredients | Equipment | Preparation


Salmon Ingredients:

16 oz.                           Chilean salmon loin, center cut portions, 4 ounces each, skin removed,

2 qt.                             Water

3 oz.                             Salt, kosher

1 oz.                             Sugar, granulated,

1 ea.                             Lemon zest

8-10 ea.                       Black peppercorns

Caesar foam:

1ea.                              Head of romaine lettuce, reserve 3.5 oz. of outer leaves for foam

7 oz.                             Mayonnaise

2 tsp.                            Dijon mustard

2 tsp.                            Lemon juice, about ½ a lemon

1/2 oz.                          Anchovies (about 4 ea.)

1 ea.                              Garlic clove

½ tsp.                           Black pepper finely ground.

⅓ C.                               Parmesan, grated, extra for garnish.

Optional garnishing ingredients:

Olive oil

Bread for croutons


  • Blender, 0.5L iSi whipping siphon,
  • 2 ea., cream chargers (nitrous oxide),
  • Fine-mesh sieve,
  • Medium-sized pot,
  • Thermometer,

Method of Preparation

  1. Remove outer leaves from the head of romaine lettuce and rise in chilled water. Measure out 3.5 oz. and add it to the blender with the rest of the ingredients needed for the foam. Start blending on medium speed and gradually increase to high. Blend until smooth.
  2. Pass the Caesar dressing through a fine mesh sieve.
  3. Transfer dressing to a 0.5L iSi canister and charge with two cream chargers. Shake well and keep chilled until ready to use.
  4. Prepare your poaching liquid by combining water, sugar, and salt in a medium-sized pot with a thermometer. Add black pepper, zest from one lemon, and any excess parmesan rinds you may have. Bring the pot of water to 155 °F / 68 °C and maintain the temp.
  5. While your poaching liquid is coming up to temp prepare the lettuce cores.
  6. Split the core of your romaine heart into quarters lengthwise. Place onto a baking tray, lightly drizzle with oil and broil on high for 5-7 minutes until lightly charred.
  7. Add the x4 salmon portions to the poaching liquid. Cook for about 10 min and temp your fish. The target temperature is 130 °F for a flakey tender salmon.
  8. To serve, add a good dollop of Caesar foam to a chilled plate. Season the charred lettuce cores with black pepper and grated parmesan. Transfer to the plate and add croutons. Add salmon and season with olive oil and flaked salt.

Discover More Salmon Recipes!

All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com