M/V Mist Cove’s Salmon Caesar Salad

M/V Mist Cove’s Salmon Caesar Salad

A fresh, elevated take on a classic Caesar, this lighter mid-trip entree features perfectly cooked salmon and homemade croutons.

Ingredients:

• Caesar Dressing:

  • 3 oil-packed anchovy fillets, finely chopped

  • 1 garlic clove, grated

  • 1 egg yolk

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons lemon juice

  • 1/3 cup extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

• Salmon:

  • 4 salmon fillets (4-5 oz each)

  • Salt and pepper to taste

• Croutons:

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons grated Parmesan cheese

  • 1 garlic clove, grated

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • 2 cups crusty bread, cubed (3/4-inch)

• Salad:

  • 1 head romaine lettuce, chopped

  • Grated Parmesan for topping

• Optional Garnishes: capers, pickled red onions, sweet pepper drops, sundried tomatoes, lemon wedges, fresh dill

Instructions:

1. Blend dressing ingredients with an immersion blender until creamy, adjusting with water if needed.

2. Toss bread cubes with crouton ingredients, bake at 375°F for 10-15 minutes until golden, tossing halfway.

3. Season and grill or sear salmon 3-4 minutes per side until flaky.

4. Toss romaine with dressing and croutons, top with salmon and Parmesan.

5. Add optional garnishes as desired.