Prep Time::25 mins
Cook Time::15 mins
Chill Time:: 2 hrs
Total Time:: 2 hrs 40 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
Salmon
1 (8 ounce) salmon filet
2 teaspoons oil
2 teaspoons honey
salt and freshly ground black pepper to taste
Caesar Dressing
1 large egg
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 anchovies
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper to taste
1/2 cup olive oil
Croutons
1 tablespoon butter
2 slices day-old bread, cut into cubes
1/2 teaspoon italian seasoning
1/4 teaspoon granulated garlic
Salad
1 head Romaine lettuce, torn into bite-sized pieces
shaved Parmesan cheese for garnish
Directions
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.
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.
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.
For croutons, melt butter in a heavy skillet over medium-high heat. Add bread cubes; sprinkle with Italian seasoning and granulated garlic.
Toast until croutons are browned, about 5 minutes. Remove from heat; set aside.
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.