Salmon Caesar Salad with Parmesan Cheese Crisps
Try this easy to make Salmon Caesar Salad with Parmesan Cheese Crisps that your whole family will love!
For the Salmon Salad:
- 3 large eggs
- 3 ounces of fresh grated Parmesan cheese + more to taste
- non-stick spray
- once 6 ounce salmon fillet
- 1 teaspoon of olive oil
- 3 cups of fresh washed Romaine lettuce
- 2 ounces of Caesar salad dressing
- juice of 1/4 fresh lemon
- Kosher salt and fresh cracked pepper to taste
For the Croutons:
- 1 quart of 1
- 4 tablespoons of olive oil
- granulated garlic to taste
Salmon Salad: Place the eggs in a small pot, then fill it with cold water. Bring the eggs to a boil then put a cover over the pot, remove from the heat and let sit for 12 to 15 minutes. Chill the eggs completely before slicing.
On a sheet pan lined with parchment paper and sprayed with non-stick spray, place 3 three-inches in diameter of shredded Parmesan cheese and bake in the oven on 350° for 5 to 6 minutes. Once cooled, remove from the sheet pan and set aside.
Next, season the salmon on all sides with salt and pepper and brown on both sides and until cooked through in 1 teaspoon of olive oil in a hot saute pan. Set aside once it is finished cooking.
Croutons: Place the croutons on a sheet pan lined with parchment paper. Drizzle on olive oil, sprinkle on granulated garlic and bake in the oven on 350° for 12 to 16 minutes or crunchy and golden brown.
Once everything is prepared, add the romaine lettuce, Parmesan cheese to taste, croutons and dress the outside of the bowl with theCaesar salad dressing. Mix thoroughly.
To Plate: squeeze lemon juice on the bottom of a plate, then place the tossed salad greens on top. Garnish with sliced hard boiled eggs, salmon, cheese crisps, parmesan cheese to taste and fresh cracked black pepper.