Ingredients
Caesar Salad Dressing
- 3 oil-packed anchovy filets, finely chopped
- 1 garlic clove, finely grated
- 1 egg yolk
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salmon
- 4 (4-to 5-ounce) salmon filets
- Kosher salt
- Freshly ground black pepper
- 1/4 cup Caesar salad dressing (from above)
Croutons
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1 garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups (about 3/4-inch cubes) cubed crusty bread (from 2 to 3 slices)
Salad Assembly
- 1 head (or 2 hearts) romaine lettuce, chopped
- Grated Parmesan cheese, for garnish
- Freshly ground black pepper, for garnish
Instructions
- Get ready. Preheat your oven to 375°F. Set up one oven rack in the center and another 6 to 8 inches from the broiler to prepare for baking the croutons and broiling the salmon later.
- Make the Caesar salad dressing. In a liquid measuring cup, combine chopped anchovies, grated garlic, egg yolk, Parmesan cheese, lemon juice, olive oil, kosher salt, and ground black pepper. Use an immersion blender on high speed to emulsify and blend all ingredients together for about 1 minute until the dressing is smooth and creamy.
- Marinate the salmon. Pat the salmon filets dry with paper towels, then season lightly with kosher salt and freshly ground black pepper. Place the salmon in a wide, shallow bowl and coat each filet evenly with 1/4 cup of the prepared Caesar dressing. Let the salmon marinate at room temperature for up to 30 minutes or refrigerate for up to 1 hour while preparing the croutons.
- Make the croutons. In a medium mixing bowl, whisk together olive oil, Parmesan cheese, grated garlic, kosher salt, and ground black pepper. Add the cubed bread pieces and toss thoroughly to coat. Spread the bread cubes evenly in a single layer on a sheet pan and place it on the center oven rack. Bake for 10 minutes, then toss the croutons and continue baking for an additional 5 to 10 minutes until golden brown and crunchy. Remove the croutons and transfer them to a bowl or plate to cool.
- Broil the salmon. Change the oven setting from bake to broil on high. Clean any crumbs off the sheet pan and line it with aluminum foil. Place the marinated salmon filets onto the foil, wiping off some excess dressing but leaving a thin coating. Position the pan on the top oven rack, under the broiler, and broil the salmon for 5 to 6 minutes until the tops are browned and the fish is opaque and flakes easily. Remove the salmon from the oven and set aside.
- Assemble the salad. In a large bowl, combine the chopped romaine lettuce and cooled croutons. Toss well with the remaining Caesar dressing. Divide the dressed salad evenly among 4 serving bowls, topping each with a broiled salmon filet. Garnish with extra grated Parmesan cheese and freshly ground black pepper before serving.
Notes
- Use fresh Parmesan cheese for best flavor in both the dressing and croutons.
- The egg yolk in the dressing can be substituted with mayonnaise for a quick, no-raw-egg option.
- Marinating salmon at room temperature is ideal for even flavor penetration but refrigeration is recommended if marinating longer than 30 minutes.
- Keep an eye on the croutons while baking to avoid burning; toss halfway through for even crisping.
- Broil salmon carefully as cooking times depend on the thickness of the filets; avoid overcooking to maintain moisture.
- For a lower-fat option, reduce the amount of olive oil in the dressing and croutons slightly.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
