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Seared Salmon Casesar Salad With Parmesan Cheese Crisps

Chef.Billy.Parisi's picture
Ingredients
  Eggs 3
  Parmesan cheese 1⁄2 Cup (8 tbs), shredded
  Sourdough bread 5 Ounce
  Garlic powder 1 Teaspoon
  Olive oil 2 Tablespoon
  Salmon fillet 1
  Romaine lettuce 1 Cup (16 tbs), washed
  Dressing mix 2 Tablespoon
  Lemon juice 1 Teaspoon
  Salt and pepper To Taste
  Lemon wedge 1 (For garnish)
Directions

GETTING READY
1. Line 2 baking trays with parchment paper and non-stick spray.
2. Preheat oven to 350 degrees Fahrenheit.

MAKING
3. In a pot, add cold water with the eggs and bring to a boil. As soon as the water starts to boil, turn off the heat, put a lid over the pot and let it sit for 10-14 minutes.
4. Lay out 3 inch molds of 1/2 cup of parmesan cheese on the parchment paper lined tray and bake for 5-6 minutes. Once done, set the cheese crisps aside.
5. For the croutons: Cut the sourdough bread into cubes and line on a sheet of parchment paper. Drizzle olive oil and garlic powder over it.
6. Pop into the oven for 12-16 minutes.
7. For the salmon: Season both sides of the salmon with salt and pepper.
8. In a hot saute pan, add a tablespoons of olive oil and caramelize both sides.
9. In a bowl, add the romaine lettuce, the croutons, 2 tablespoon of parmesan cheese.
10. Add dressing mix on the side of the bowl and toss. Slice the eggs and set aside.
11. Add lemon juice on the plate and add the tossed lettuce over it.
12. Add the sliced eggs and salmon.
13. Garnish with 1 tablespoon of parmesan cheese and lemon wheel and cracked pepper.

SERVING
14. Add the cheese crisps and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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