Caesar Salad with Salmon and Oven-Toasted Sourdough Croutons
Makes: 2 Servings
It is rare that my oldest daughter is home and we get to cook together. Yesterday was one of those treats. Together we whipped up a delicious Caesar Salad and turned it into a hearty entree by adding a flakey, pan seared salmon fillet and homemade croutons. The creamy dressing is light and tangy. This is an easy dinner prepared in less than 30 minutes. We enjoyed it out on the back patio. The meal together was heaven on earth!
- 2 Salmon Fillets
- 1 Small Sourdough Bread Boule
- 2 Cloves Garlic
- 2 Romaine Hearts
- 1 Lemon
- 1 Tablespoon White Wine Vinegar
- 1/4 cup grated Parmesan Cheese
- ¼ Cup Mayonnaise
Prepare the ingredients:
Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Using a zester, get 2 teaspoons of lemon zest. Then quarter and deseed the lemon. Peel and finely mince the garlic. Place the garlic in a small bowl with the vinegar.
While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic and vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large non-stick pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.
Make the salad:
In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing).
Note: I stumbled upon this easy and flavorful recipe from Blue Apron.