Parmesan-Crusted Salmon Caesar Salad
with Heirloom Grape Tomatoes, Croutons & Lemon
- Milk
- Eggs
- Fish
- Wheat
It's everything you love about a Caesar salad—plus rich Parm-crusted salmon! You'll broil the salmon dusted with garlic and Parmesan till the cheese is crispy. Serve it over a crunchy romaine salad with juicy heirloom grape tomatoes, zingy red onion, more Parm, and crunchy croutons. It's all tossed in a Caesar dressing enhanced with fresh lemon juice and zest.
Ingredients
1 unit
Red Onion
1 teaspoon
Garlic Powder
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Heirloom Grape Tomatoes
1.5 ounce
Caesar Dressing
(Contains: Milk, Eggs, Fish)
10 ounce
Salmon
(Contains: Fish)
1 unit
Lemon
1 unit
Croutons
(Contains: Milk, Wheat)
1 unit
Baby Lettuce
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Pat salmon* dry with paper towels. Rub all over with oil; season with half the garlic powder, salt, and pepper. Place salmon, skin sides down, on a foil-lined baking sheet. Top with half the Parmesan, pressing to adhere. Broil on top rack until salmon is cooked through and cheese is crispy, 4-8 minutes. (Check your salmon frequently to make sure the crust isn't burning!)
• Meanwhile, zest and quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomatoes. Halve, peel, and thinly slice half the onion (all for 4); soak sliced onion in a small bowl with cold water.
• In a large bowl, combine lemon zest, dressing, remaining garlic powder, juice from one lemon wedge (two wedges for 4), salt, and pepper. • Add lettuce, tomatoes, sliced onion (draining first), half the croutons, and remaining Parmesan; toss until evenly coated.
• Divide salad between shallow bowls. Top with remaining croutons and salmon. Serve with remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
