Parmesan-Crusted Salmon Caesar Salad
Version v1 current made ✓ · History (1)
Serves 4
Ingredients
- 1 baguette (small)
- 6 g garlic powder (half of the total, divided; Knoblauchpulver; remaining half)
- salt (Salz)
- black pepper (schwarzer Pfeffer)
- 30 ml olive oil (or melted butter; Olivenöl)
- 180 ml mayonnaise
- 30 ml lemon juice (Zitronensaft)
- 10 g dijon mustard (Dijon-Senf)
- 10 ml Worcestershire sauce
- 10 ml fish sauce (Fischsauce)
- 50 g parmesan (finely grated)
- 400 g salmon (4 skinless fillets, about 100g each; Lachs)
- 450 g romaine lettuce (1 large head, quartered through the center and chopped into bite-size pieces; Römersalat)
- 0.5 red onion (small, halved and thinly sliced; rote Zwiebel)
Steps
- Heat oven to 175 °C and arrange a rack about 20 cm from the top broiler.
- 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.
- 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)
- 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.
- Remove salmon from the oven and let cool a few minutes.
- 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.