Salmon Caesar Salad with Homemade Parmesan Croutons

Ingredients

• 2 anchovy fillets (Packed in oil)
• 2 garlic cloves (Minced or pressed; divided between the croutons and dressing)
• 0.5 lemon (Juice half; cut the other half into 4 wedges)
• 1 oz Parmesan cheese (Finely grated; divided into thirds for the croutons, dressing, and garnish)
• 1 head romaine lettuce (Trimmed, chopped into 1-inch pieces, rinsed, and dried)
• 0.75 lb salmon fillet (Pat dry; cook skin-side down)
• 1 whole grain bun or roll (Cut into ¾-inch cubes)
• black pepper (To taste; used for the croutons, salmon, and dressing)
• Dijon mustard (Amount not specified)
• extra virgin olive oil (Amount not specified; used for the croutons and salmon)
• mayonnaise (Amount not specified)
• salt (To taste; used for the croutons and salmon)
• Worcestershire sauce (Amount not specified)

Steps

1. 1

   Trim off and discard the root end of the romaine and remove any blemished leaves. Halve the head lengthwise, then chop it crosswise into 1-inch pieces. Rinse and spin dry in a salad spinner, or rinse in a colander, then transfer to a clean towel and pat dry. Transfer the lettuce to a large salad bowl.

2. 2

   Trim off and discard the root ends of the garlic, peel the cloves, and mince or press them. Add half of the garlic to a medium bowl for the croutons and the other half to a separate medium bowl for the dressing.

3. 3

   Preheat a skillet over medium heat.

4. 4

   Add olive oil, salt, and black pepper to the garlic in the crouton bowl, using amounts to taste because the source does not specify measurements.

5. 5

   Cut the bun or roll into ¾-inch cubes. Transfer the cubes to the bowl with the garlic-oil mixture and toss until coated.

6. 6

   Once the skillet is hot, add the croutons. Cook, tossing frequently, until golden brown, 5 to 7 minutes.

7. 7

   Transfer the cooked croutons back to their bowl and set them aside.

8. 8

   While the croutons cook, pat the salmon fillet dry with paper towels and place it on a plate. Season with salt and black pepper.

9. 9

   Once the croutons have been transferred, wipe the skillet with a paper towel to remove any remaining crumbs.

10. 10

    Add olive oil to the skillet and swirl to coat the bottom.

11. 11

    Place the salmon in the skillet skin-side down. Cook until the flesh is opaque and flaky, 3 to 5 minutes per side, depending on thickness.

12. 12

    Transfer the cooked salmon to a plate and cover it with foil to keep it warm.

13. 13

    Finely grate the Parmesan and divide it into thirds. Sprinkle one-third over the croutons and toss to coat.

14. 14

    Add another one-third of the Parmesan to the dressing bowl with the garlic. Transfer the remaining one-third to a small bowl for garnishing.

15. 15

    Wash and dry the lemon. Juice half of it into the dressing bowl, then cut the other half into 4 wedges.

16. 16

    Mince the anchovy fillets and add them to the dressing bowl.

17. 17

    Add mayonnaise, Dijon mustard, Worcestershire sauce, and black pepper to the dressing bowl. Whisk until combined, or blend with a hand blender for a smoother consistency.

18. 18

    Pour the dressing over the romaine and toss with your hands or salad spoons until the lettuce is well coated.

19. 19

    Divide the dressed lettuce between plates. Top with the croutons, reserved Parmesan, and salmon, then garnish with the lemon wedges. Serve immediately.

Notes

The structured recipe lists 1 oz of Parmesan, while the instructions refer to grating about 1 cup; the listed ingredient quantity has been preserved as authoritative. Quantities for olive oil, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and black pepper are not specified in the source. The recipe does not specify the salmon's exact internal temperature.

Nutrition per serving

• main
• salad
• seafood
• high-protein
• homemade croutons
• skillet-cooked
• healthy
• quick meal