Salmon Caesar Salad

SALMON CAESAR SALAD

Ingredients:

2 Salmon Fillets
1 Small Sourdough Bread Boule
2 Romaine Hearts
2 Cloves Garlic
1 Lemon
1 tbsp. White Wine Vinegar
1/4 Cup Grated Parmesan Cheese
1/4 Cup Mayonnaise


Makes 2 Servings
About 700 Calories Per Serving
Cooking Time: 25 to 35 minutes

Step 1:

• Preheat the oven to 350 degrees. 
• Wash and dry the fresh produce. 
• Cut off and discard the root ends of the lettuce, roughly chop the leaves. 
• Using a peeler, shave the yellow rind of the lemon, avoiding the white pith then mince the rind to get 2 tsps. of zest.  Quarter and deseed the lemon.
• Peel and mince the garlic then smash it until it is like a past. Put in a small bowl with the vinegar.

Step 2:

• 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 coat thoroughly.
• Arrange in a single, even layer and toast in the oven, stirring hallway through.
• Bake 10-12 minutes or until golden brown and crispy.

Step 3:

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

Step 4:

• Pat the salmon fillets dry with paper towels.
• Season with salt and pepper on both sides.
• In a large pan (non-stick) heat 2 teaspoons of olive oil on medium until hot.
• Add the seasoned fillets, skin sides down, and cook for 6-8 minutes on the first side
• Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness.

Step 5:

• In a large bowl, combine the lettuce, croutons and half the Parmesan cheese.  Add enough of the dressing to coat the salad.
• 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.

Step 6:

• 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