Salmon Caesar Salad

with Homemade Sourdough Croutons

30 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!