Salmon Caesar Salad
Everybody seems to love this crunchy, garlicky, cheesy salad. You can make it without the salmon, of course, for a great side dish — but the salmon really turns it into a one-dish meal.
Sharp knife (adult needed)
Tongs or salad servers
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Sprinkle the fish with salt and pepper.
- Put the skillet on the stove and turn the heat to high. When the skillet is hot (flick some water on — it should dance and evaporate immediately) carefully add the fish (if it still has the skin on it, start with the pink side down). Cook it for 3 minutes, then flip it and cook it for 2 to 3 minutes longer. If you’re not sure if it’s done, cut into it with a knife and peek: the inside should look pale, with just a little rosiness in the center; if it still looks transparent and bright red, it’s not done yet. (A thicker piece will take longer to cook than a thinner piece.)
- Put the salmon on the cutting board and cut it into 4 pieces.
- Put everything but the salmon in a bowl and toss, toss, toss. Taste a piece of lettuce, and add more dressing if you think the salad needs it, then toss again.
- Divide the salad among four plates, top each with a piece of salmon, and serve right away.