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Salmon Caesar Salad

Prep Time:

25 mins

Cook Time:

​

Serves:

4 Servings

Level:

​

About the Recipe

​

Ingredients

  • 1 (8 ounce) salmon filet

  • 2 teaspoons oil

  • 2 teaspoons honey

  • salt and freshly ground black pepper to taste


Caesar Dressing


  • 1 large egg

  • 2 tablespoons lemon juice

  • 2 teaspoons Worcestershire sauce

  • 1 1/2 teaspoons Dijon mustard

  • 2 cloves garlic, crushed

  • 3 anchovies

  • 1/4 cup freshly grated Parmesan cheese

  • freshly ground black pepper to taste

  • 1/2 cup olive oil


Croutons


  • 1 tablespoon butter

  • 2 slices day-old bread, cut into cubes

  • 1/2 teaspoon italian seasoning

  • 1/4 teaspoon granulated garlic


Salad


  • 1 head Romaine lettuce, torn into bite-sized pieces

  • shaved Parmesan cheese for garnish

Preparation

Step 1


Set a nonstick skillet over medium high heat. Heat 2 teaspoons oil until it shimmers. Add salmon, skin side down. Brush with honey; sprinkle with salt and pepper. Cover and cook for 4 minutes.

Step 2


Carefully flip salmon and reduce the heat to medium. Continue cooking until fish flakes easily with a fork, about 5 minutes more. Remove salmon to a plate or container; cover and refrigerate until very cold, at least 2 hours.


Step 3


For dressing, crack an egg into a food processor. Add lemon juice, Worcestershire, Dijon, garlic, anchovies, grated Parmesan and black pepper; pulse to combine. With food processor running, drizzle in oil until mixture emulsifies. Refrigerate dressing until needed.


Step 4


For croutons, melt butter in a heavy skillet over medium-high heat. Add bread cubes; sprinkle with Italian seasoning and granulated garlic.


Step 5


Toast until croutons are browned, about 5 minutes. Remove from heat; set aside.


Step 6


For salad, add lettuce to a large bowl. Flake salmon with a fork into bite-sized pieces and add to the bowl. Drizzle with Caesar dressing; top with croutons and shaved Parmesan.






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