Salmon Caesar Salad

Salmon Caesar Salad | ChopChop


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.

Hands-on time: 15 minutes
Total time: 15 minutes
Makes: 4 Servings

Kitchen Gear: 

Sharp knife (adult needed)
Measuring cup
Cutting board
Large skillet
Measuring spoons
Heatproof spatula
Large bowl
Tongs or salad servers


1 pound
salmon fillet (a "fillet" means that the bones have been removed)
black pepper
head romaine lettuce, washed and chopped into bite-size pieces
2 tablespoons
Caesar Salad Dressing
1⁄2 cup
Roasted Chickpeas or croutons
1⁄4 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.

  1. Sprinkle the fish with salt and pepper.
  2. 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.)
  3. Put the salmon on the cutting board and cut it into 4 pieces.
  4. 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.
  5. Divide the salad among four plates, top each with a piece of salmon, and serve right away.