Name: Salmon Caesar Salad with Homemade Parmesan Croutons
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 6 cloves garlic; 1 ½ lemons; 84 g Parmesan cheese; 3 heads romaine lettuce; 1.02 kg salmon fillet; 3 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt; Worcestershire sauce

Salmon Caesar Salad with Homemade Parmesan CroutonsSalmon Caesar Salad with Homemade Parmesan Croutons — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

6 cloves garlic

1 ½ lemons

84 g Parmesan cheese

3 heads romaine lettuce

1.02 kg salmon fillet

3 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Worcestershire sauce

Instructions

Trim off and discard the root ends of the lettuce and remove any blemished leaves; halve the heads lengthwise, then chop crosswise into 2 ½-cm pieces. Rinse and spin dry in a salad spinner or rinse in a colander, then transfer to a clean towel and pat dry. Transfer to a large salad bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add ½ of the garlic to a medium bowl (that will hold the croutons) and the other ½ to a separate medium bowl (that will hold the dressing).

Preheat a skillet over medium heat.

Add olive oil, salt, and pepper to the garlic in the crouton bowl.

Cut the buns or rolls into 2-cm cubes; transfer to the bowl with the garlic-oil mixture and toss to coat.

Once the skillet is hot, add the croutons and cook, tossing frequently, until golden brown, 5 to 7 minutes. Once done, transfer back to the bowl and set aside.

While the croutons cook, pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper.

Once the croutons have been transferred, wipe the skillet with a paper towel to remove any remaining crumbs. Add olive oil to the skillet and swirl to coat the bottom.

Place the salmon fillets, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 5 minutes per side (depending on thickness). Once done, transfer to a plate and cover with foil to keep warm.

Finely grate about 2 cups of Parmesan and divide into thirds. Sprinkle ⅓ of the Parmesan over the croutons and toss to coat, add another ⅓ to the dressing bowl with the garlic, and transfer the remaining ⅓ to a small bowl (for garnishing).

Wash and dry the lemons. Juice ½ of the lemons into the dressing bowl; cut the other ½ into wedges.

Mince the anchovy fillets and add to the dressing bowl.

To the dressing bowl, add mayonnaise, Dijon, Worcestershire, and pepper; whisk together (or blend with a hand blender for a smoother consistency).

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

To serve, divide the dressed lettuce between plates, top with the croutons, remaining Parmesan, and salmon, and garnish with the lemon wedges. Enjoy!

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