Salmon Caesar Salad

Ingredients:

For the Croutons:

• 4 slices ciabatta bread, cut into small cubes
• 1 tbsp olive oil
• ¼ tsp garlic powder
• Salt

For the Dressing:

• 2 medium egg yolks
• 2 tbsp fresh lemon juice
• ½ tsp Dijon mustard
• 2 anchovies, diced and turned into a paste
• 1 clove garlic, crushed
• ⅓ cup neutral-tasting oil (like vegetable oil)
• 3 tbsp grated Parmesan cheese
• Salt to taste
• 2-3 tbsp warm water

For the Salad:

• 1 head romaine lettuce or 2 heads of little gem lettuce
• 2-3 baby cucumbers, sliced
• 2 salmon fillets (120g each)
• 1 tsp olive oil
• Salt and pepper
• Zest of 1 lemon

Instructions:

Make the Croutons:

1. Toss bread cubes with olive oil, garlic powder, and salt.
2. Bake at 190°C (375°F) for 15 minutes, stirring halfway through, or until crispy.

Make the Dressing:

1. Blend egg yolks, lemon juice, Dijon mustard, anchovies, garlic, oil, Parmesan, and salt until smooth.
2. Whisk in warm water to desired consistency.

Cook the Salmon:

• Air Fryer: Preheat to 200°C (400°F). Season salmon with salt, pepper, and lemon zest. Spray with cooking spray and cook for 8 minutes.
• Oven: Season salmon as above and bake at 200°C (400°F) for 10 minutes.
• Pan: Heat olive oil in a pan. Sear salmon skin-side down for 3-4 minutes, then flip and cook for 3 minutes more.

Assemble the Salad:

1. Wash and dry lettuce leaves.
2. Toss lettuce and cucumber with Caesar dressing.
3. Top with croutons, cooked salmon, and additional Parmesan cheese.
4. Serve immediately.