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.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring cup
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Large skillet
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Measuring spoons
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Heatproof spatula
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Large bowl
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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
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Sprinkle the fish with salt and pepper.
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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.)
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Put the salmon on the cutting board and cut it into 4 pieces.
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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.
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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.
