All the fun of Sunday brunch but for dinner! Caesar-spiced salmon gets a zippy, crunchy side of baby spinach, tomatoes and DIY croutons, dressed in a creamy, dreamy Caesar.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish, Seafood/Fruit de Mer)
Caesar Dressing(ContainsFish, Milk, Egg, Mustard)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-7 min. (TIP: Keep an eye on croutons so they don't burn!)
Meanwhile, cut cucumber into 1/4-inch rounds. Cut tomato into 1/2-inch pieces.
Combine 1 1/2 tsp celery salt, 1/2 tbsp coriander and 1/4 tsp pepper (dbl all for 4 ppl) in a small bowl. (NOTE: This is your Caesar spice.)Pat salmon dry with paper towels, then sprinkle Caesar spice over tops.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**'
Add croutons, cucumbers, spinach, tomatoes and Caesar dressing to a large bowl. Season with salt and pepper, then toss to combine. Divide salad between plates. Top with Caesar-spiced salmon.