Salmon Caesar Salad

1. 1

   Place a nonstick skillet over medium-high heat. Warm 2 teaspoons oil until it shimmers. Add the salmon, skin side down. Brush with honey and season with salt and pepper. Cover and cook for 4 minutes.

2. 2

   Gently flip the salmon and lower the heat to medium. Cook until the fish flakes easily with a fork, about 5 minutes more. Transfer the salmon to a plate or container; cover and chill until very cold, at least 2 hours.

3. 3

   For the dressing, crack an egg into a food processor. Add lemon juice, Worcestershire, Dijon, garlic, anchovies, grated Parmesan, and black pepper; pulse to blend. With the processor running, slowly drizzle in the oil until it emulsifies. Refrigerate the dressing until needed.

4. 4

   For the croutons, melt butter in a heavy skillet over medium-high heat. Add the bread cubes; season with Italian seasoning and granulated garlic.

5. 5

   Toast until the croutons are browned, about 5 minutes. Remove from the heat; set aside.

6. 6

   For the salad, place the lettuce in a large bowl. Flake the salmon with a fork into bite-size pieces and add to the bowl. Drizzle with Caesar dressing; finish with croutons and shaved Parmesan on top.

• Calories 183.75 kcal Moderate
• Protein 15.56 g Good Source
• Carbs 6.51 g Moderate
• Total Fat 10.79 g Moderate
• Saturated Fat 4.42 g High
• Trans Fat 0.01 g High
• Cholesterol 98.32 mg High
• Sodium 372.53 mg Moderate
• Fiber 0.68 g Low Source
• Sugar 3.67 g Moderate
• Added Sugar 0.17 g Low Source
• Calcium 107.3 mg Low Source
• Iron 1.3 mg Low Source
• Potassium 337.49 mg Low Source
• Vitamin A 88.15 mcg_rae Low Source
• Vitamin C 1.9 mg Low Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten