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salmon caesar beauty

Salmon Caesar Salad

 

salmon caesar beauty

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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Large skillet
  • Measuring spoons
  • Heatproof spatula
  • Large bowl
  • Tongs or salad servers

Ingredients
 

  • 1 pound salmon fillet
  • salt
  • black pepper
  • 1 head romaine lettuce, washed and chopped into bite-size pieces
  • 2 tablespoons Caesar Salad Dressing
  • 1⁄2 cup Roasted Chickpeas or croutons
  • 1⁄4 cup grated or shaved Parmesan cheese

Instructions
 

  • 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.

Notes

Click here for Caesar Salad Dressing recipe.
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