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Salmon Caesar Salad

with Homemade Sourdough Croutons

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

At its most basic, the Caesar salad is a delicious mixture of crisp romaine lettuce, sharp Parmesan cheese, olive oil and crunchy croutons. But there are countless variations of the dish—many of which turn it into a hearty entrée. Here, we’re doing just that by adding flaky, pan-seared salmon fillets and using oven-toasted sourdough croutons. Coated in a creamy dressing with a bright lemony tang, this light, easy dinner is perfect for the start of summer.

fresh
ingredients
Salmon Caesar Salad with Homemade Sourdough Croutons
Title
  • 2 Salmon Fillets
  • 1 Small Sourdough Bread Boule
  • 2 cloves Garlic
  • 2 Romaine Hearts
  • 1 Lemon
  • 1 Tbsp White Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 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 peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

Make the croutons:
2 Make the croutons:

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the dressing:
3 Make the dressing:

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

Cook the salmon:
4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), 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:
5 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). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces; discard the skin. Add the flaked fillet to the salad; gently toss to combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 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 peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

2 Make the croutons:

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the croutons:
Make the dressing:
3 Make the dressing:

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

4 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), 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.

Cook the salmon:
5 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). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces; discard the skin. Add the flaked fillet to the salad; gently toss to combine. Season with salt and pepper to taste.

6 Plate your dish:

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!

Plate your dish: