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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Fun fact: Caesar salad is one of my favorite room service orders! Fire up the grill to add a flavorful piece of salmon into the mix.
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Ingredients
- 1
9-ounce loaf ciabatta bread, cut into 1-inch cubes
- 1/2 cup
plus 1 tablespoon olive oil
- 1 1/2 tsp.
kosher salt
Black pepper, to taste
- 1/2 cup
plus 2 tablespoons grated parmesan cheese
- 1/2 cup
mayonnaise
- 1/4 cup
buttermilk
- 1/4 cup
sour cream
- 1/4 cup
plus 2 tablespoons adobo sauce (from a can of chipotles)
- 1 Tbsp.
balsamic vinegar
- 1 tsp.
Worcestershire sauce
- 1
anchovy fillet
- 1
garlic clove, smashed
- 6
6-ounce skin-on salmon fillets
- 1
head green-leaf lettuce, chopped
- 1
heart romaine lettuce, chopped
Directions
- Step 1Preheat the oven to 400 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
- Step 2Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.
- Step 3Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes.
- Step 4Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.
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