Salmon Caesar Salad

After a brief cooking hiatus due to a delayed Blue Apron shipment (their customer service is awesome and they refunded my money for that promptly), and a break to take a trip to see my niece get married — I am back!



  • 2 salmon fillets
  • 1 small sourdough bread boule
  • 2 romaine hearts
  • 2 cloves garlic
  • 1 lemon

Knick Knacks:

  • 1 tablespoon white wine vinegar
  • 1/4 cup grated parmesan cheese
  • 1/4 cup mayonnaise


  • Wash and dry the fresh produce
  • Cut the ends off and discard the root ends of the lettuce; roughly chop the leaves
  • Zest the lemon
  • Peel and mince the garlic and smash so that it resembles a paste and add the vinegar
  • Pat the salmon dry with a paper towel and season both sides with salt and pepper


I have been so impressed with the quality of the salmon from Blue Apron. Gorgeous!


I had to include this photo because I love the little containers of things Blue Apron includes. I was also thrilled that I was able to use my garlic mortar and pestle for the first time. Isn’t it cute?


Croutons! Croutons! Preheat the oven to 350° F. Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper and toss to coat. Arrange in a single layer and toast in the oven, stirring halfway through,  for 10 minutes.


While the croutons toast, add the lemon zest and juice of two lemon wedges to the garlic paste-vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper.

Time to cook the salmon. In a large nonstick pan, heat 2 teaspoons of olive oil on medium heat. Add the seasoned fillets, skin sides down,  and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Take it off the heat and transfer the salmon fillets to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces. Discard the skin.

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad.

Divide the salad between the plates and top with the salmon. This is my plate — the Mister received a bit more of the salad and a lot more of the salmon.

Let’s eat!


Oh! And here is a photo I took of the adorable couple on their very special day.


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Categories: Seafood, Soups & Salads

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