Everybody seems to love this crunchy, garlicky, cheesy salad. You can make it without the salmon, of course, for a great side dish—but the salmon really turns it into a one-dish meal.
- 1 pound salmon fillet
- Black pepper
- 1 head romaine lettuce, washed and chopped into bite-size pieces
- 2 tablespoons Caesar Salad Dressing
- 1 cup Roasted Chickpeas or croutons
- 1 cup grated or shaved Parmesan cheese
- Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Sprinkle the fish with salt and pepper.
- Put the skillet on the stove and turn the heat to high. When the skillet is hot (flick some water on—it should dance and evaporate immediately) carefully add the fish (if it still has the skin on it, start with the pink side down). Cook it for 3 minutes, then flip it and cook it for 2 to 3 minutes longer. If you’re not sure if it’s done, cut into it with a knife and peek: the inside should look pale, with just a little rosiness in the center; if it still looks transparent and bright red, it’s not done yet. (A thicker piece will take longer to cook than a thinner piece.)
- Put the salmon on the cutting board and cut it into 4 pieces.
- Put everything but the salmon in a bowl and toss, toss, toss. Taste a piece of lettuce, and add more dressing if you think the salad needs it, then toss again.
- Divide the salad among four plates, top each with a piece of salmon, and serve right away.
Recipe provided by USDA MyPlate Kids Partner Group member: Chop Chop