Abrahms' Family Recipes Parmesan-Crusted Salmon Caesar Salad Meal plan
Done

Parmesan-Crusted Salmon Caesar Salad

  1. Heat oven to 175 °C and arrange a rack about 20 cm from the top broiler.
  2. Tear baguette 1 into rough pieces and add to a large baking sheet. Sprinkle with garlic powder 3 g, season with salt and black pepper, and drizzle with olive oil 30 ml. Toss to coat, then spread evenly. Bake ⏲ 11 minutes, tossing halfway, until golden brown outside but still slightly chewy in the center. Remove, dump into a large bowl, and wipe crumbs from the sheet pan.
  3. Turn on the broiler. In a medium bowl, whisk together mayonnaise 180 ml, lemon juice 30 ml, dijon mustard 10 g, Worcestershire sauce 10 ml, fish sauce 10 ml, garlic powder 3 g, and black pepper. Adjust seasoning to taste. Set aside about 60 ml of the dressing in a small bowl and mix in parmesan 25 g
  4. Pat salmon 400 g dry and season lightly with salt and black pepper. Brush fillets all over with the reserved Parmesan crust coating. Place on the baking sheet, top with parmesan 25 g, and broil ⏲ 4 minutes until browned on the surface and cooked through. If it starts to smoke, move to a lower rack to finish.
  5. Remove salmon from the oven and let cool a few minutes.
  6. In a large bowl, combine romaine lettuce 450 g, the croutons, and red onion 0.5. Drizzle in some of the remaining dressing and toss to coat. Divide across salad bowls and sprinkle with more parmesan. Top each salad with a fillet and serve.

Serves 4