Salmon Caesar Salad

Ingredients

• 1 salmon filet , 8 ounce
• 2 teaspoons oil
• 2 teaspoons honey
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Set a nonstick skillet over medium high heat. Heat 2 teaspoons oil until it shimmers. Add salmon, skin side down. Brush with honey; sprinkle with salt and pepper. Cover and cook for 4 minutes.

2. 2

   Carefully flip salmon and reduce the heat to medium. Continue cooking until fish flakes easily with a fork, about 5 minutes more. Remove salmon to a plate or container; cover and refrigerate until very cold, at least 2 hours.

3. 3

   For dressing, crack an egg into a food processor. Add lemon juice, Worcestershire, Dijon, garlic, anchovies, grated Parmesan and black pepper; pulse to combine. With food processor running, drizzle in oil until mixture emulsifies. Refrigerate dressing until needed.

4. 4

   For croutons, melt butter in a heavy skillet over medium-high heat. Add bread cubes; sprinkle with Italian seasoning and granulated garlic.

5. 5

   Toast until croutons are browned, about 5 minutes. Remove from heat; set aside.

6. 6

   For salad, add lettuce to a large bowl. Flake salmon with a fork into bite-sized pieces and add to the bowl. Drizzle with Caesar dressing; top with croutons and shaved Parmesan.