Salmon Caesar Salad
Ingreadient
Salmon
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1 (8 ounce) salmon filet
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2 teaspoons oil
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2 teaspoons honey
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salt and freshly ground black pepper to taste
Caesar Dressing
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1 large egg
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2 tablespoons lemon juice
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2 teaspoons Worcestershire sauce
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1 1/2 teaspoons Dijon mustard
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2 cloves garlic, crushed
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3 anchovies
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1/4 cup freshly grated Parmesan cheese
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freshly ground black pepper to taste
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1/2 cup olive oil
Croutons
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1 tablespoon butter
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2 slices day-old bread, cut into cubes
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1/2 teaspoon italian seasoning
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1/4 teaspoon granulated garlic
Salad
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1 head Romaine lettuce, torn into bite-sized pieces
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shaved Parmesan cheese for garnish
Direction
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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.
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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.
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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.
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For croutons, melt butter in a heavy skillet over medium-high heat. Add bread cubes; sprinkle with Italian seasoning and granulated garlic.
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Toast until croutons are browned, about 5 minutes. Remove from heat; set aside.
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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.
