Salmon Caesar Salad

Instructions

1. 1

   Prepare the Sourdough Croutons

   • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
   • Add the sourdough cubes in a single layer. Toast for 5-7 minutes, turning frequently, until they are golden brown and crisp on all sides.
   • Remove the croutons from the skillet and set them aside on a plate.
2. 2

   Cook the Salmon

   • Pat the salmon fillets completely dry with paper towels to ensure a good sear.
   • Season all sides of the salmon with garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
   • Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat until it shimmers.
   • Carefully place the salmon fillets in the hot skillet, skin-side up if applicable. Sear for 4-6 minutes without moving them, until a deep golden-brown crust forms.
   • Flip the fillets and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
   • Transfer the cooked salmon to a plate and let it rest for 5 minutes.
3. 3

   Make the Caesar Dressing

   • In a medium bowl, whisk together the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce until fully combined and smooth.
   • While whisking continuously and vigorously, begin to add the extra virgin olive oil in a very slow, thin stream. This is crucial for emulsification.
   • Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
   • Stir in 1/2 cup of the grated Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
4. 4

   Assemble and Serve

   • In a large salad bowl, combine the chopped romaine lettuce with about three-quarters of the Caesar dressing. Toss gently until the leaves are evenly coated.
   • Divide the dressed lettuce among four serving plates or bowls.
   • Using a fork, gently flake the rested salmon into large, bite-sized pieces and arrange them over the lettuce.
   • Top each salad with the homemade sourdough croutons and a sprinkle of the remaining 1/4 cup of Parmesan cheese.
   • Serve immediately with extra dressing on the side.