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Pan-Seared Salmon Caesar Salad Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 skin-on salmon fillets (6 oz each)
  • Kosher salt and freshly ground black pepper
  • 2 cups cubed crusty bread (1-inch pieces)
  • 1 large romaine heart, chopped
  • Parmesan cheese, for grating and shaving
  • 1 garlic clove
  • 2 oil-packed anchovy fillets
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil

Method
 

  1. Blend the garlic, anchovies, Dijon, lemon juice, egg yolk, and 1/4 cup grated Parmesan in a blender. With the motor running, slowly pour in the olive oil until the dressing is creamy, about 30 seconds.
  2. Pat the salmon dry, season with salt and pepper, and place skin side down in a hot, dry skillet over medium-high heat. Sear for 4 to 5 minutes without moving, until the skin is golden and releases easily. Flip and cook 2 to 3 minutes more.
  3. Remove the skillet from the heat, toss the bread cubes with a pinch of salt in the residual fat (add a splash of oil if dry), and toast over medium heat for 3 to 4 minutes, tossing until golden and crisp.
  4. Toss the romaine with most of the dressing, divide between plates, top with salmon, warm croutons, shaved Parmesan, and the remaining dressing. Serve immediately.

Notes

If you are wary of raw egg yolk, use pasteurized eggs or substitute 2 tablespoons of good mayonnaise. The salmon can be cooked a minute less on the second side if you prefer it medium-rare in the center.