Salmon Caesar Salad

01Method

1. 1

   Place a nonstick skillet over medium-high heat and warm the oil until it begins to shimmer. Lay the salmon skin-side down in the pan, brush the top with honey, and season with salt and pepper. Cover and cook for 4 minutes.

2. 2

   Gently turn the salmon over and lower the heat to medium. Cook until the flesh flakes easily when tested with a fork, about 5 more minutes. Transfer to a plate, cover, and chill in the refrigerator until thoroughly cold, at least 2 hours.

3. 3

   To make the dressing, place the egg in a food processor along with the lemon juice, Worcestershire sauce, Dijon mustard, garlic, anchovies, grated Parmesan, and black pepper. Pulse until combined, then, with the machine running, slowly stream in the olive oil until the dressing emulsifies. Keep refrigerated until ready to use.

4. 4

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

5. 5

   Cook, stirring occasionally, until the croutons are golden brown, about 5 minutes. Remove from heat and set aside.

6. 6

   Place the lettuce in a large serving bowl. Break the chilled salmon into bite-sized flakes using a fork and scatter over the greens. Drizzle Caesar dressing over the top and finish with croutons and shaved Parmesan.