CookPal AI
Salmon Caesar Salad

Salmon Caesar Salad

Cost $15, save $10

Source: Recommended by CookPal

  • 9 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🐟 1 (8 ounce) salmon filet
    • 1 head Romaine lettuce

  • Dressing Ingredients

    • 🥚 1 large egg
    • 🍋 2 tablespoons lemon juice
    • 2 teaspoons Worcestershire sauce
    • 1 1/2 teaspoons Dijon mustard
    • 🧄 2 cloves garlic
    • 🧀 1/4 cup grated Parmesan cheese
    • 1/2 cup olive oil

  • Croutons Ingredients

    • 🧈 1 tablespoon butter
    • 🍞 2 slices bread
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon granulated garlic

  • Salmon Seasoning

    • 2 teaspoons oil
    • 🍯 2 teaspoons honey

STEPS

1

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.

2

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.

3

For dressing, crack an egg into a food processor. Add lemon juice, Worcestershire, Dijon, garlic, grated Parmesan and black pepper; pulse to combine. With food processor running, drizzle in oil until mixture emulsifies. Refrigerate dressing until needed.

4

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.

5

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.

NUTRIENTS

Per 1 serving

🔥

544

Calories

  • 21
    Protein
  • 19
    Carbs
  • 44
    Fats

💡 For a quicker version, use store-bought Caesar dressing and croutons, but the homemade versions provide a fresher taste.Keep the salmon refrigerated for at least 2 hours for a better cold texture in the salad.You can substitute Romaine lettuce with baby spinach or kale for variation.