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Parmesan Crusted Salmon Caesar Salad

Recipe

Take your Caesar salad to the next level with flaky, oven-baked salmon coated in a crispy parmesan crust. Tossed with crunchy romaine, garlicky croutons, and a creamy dressing.

Serves: 4 people | Prep time: 25 mins | Cooking time: 20 mins

British | Main

Ingredients

Caesar Dressing

  • 80g Mayonnaise
  • 70g Parmesan (Grated)
  • 4 Tinned Anchovy Fillets
  • 1 Garlic Clove (Crushed)
  • 2 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 2-3 Drops Worcestershire Sauce
  • Pinch of Salt
  • Pinch of Pepper

Parmesan Crusted Salmon

  • 4 Salmon Fillets
  • 40g Breadcrumbs
  • 30g Parmesan (Grated)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Zest
  • Small Bunch of Basil
  • Small Bunch of Flat Leaf Parsley
  • Pinch of Salt
  • Pinch of Pepper

Garlic Croutons

  • 2 Slices of Sourdough Bread
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Flat Leaf Parsley (chopped)
  • 1 Garlic Clove (Crushed)
  • Pinch of Salt
  • Pinch of Pepper

Caesar Salad

  • 2 Romaine Heart Lettuces
  • 40g Parmesan

Method

  1. Preheat the oven to 200C/180C fan/GM6.
  2. Slice the bread into 1 inch cubes and mix with the garlic, parsley, olive oil, salt and pepper until coated then place on a baking tray.
  3. Place the salmon fillets on another tray then mix all the ingredients for the crust in a small bowl and then press on top of the salmon.
  4. Bake the salmon and croutons 18-20 minutes until the croutons are crisp and the salmon is cooked through.
  5. While the salmon cooks make the Caeser dressing by crushing the anchovies into a paste and mixing with all the remaining dressing ingredients until smooth.  
  6. Slice the lettuce into 1cm strips and mix with the Caeser dressing and croutons then shave the parmesan over the salad using a peeler.
  7. Serve topped with the parmesan crusted salmon.