Chimichurri Salmon Caesar Salad

🥘 Ingredients

• baby lettuce
  4 unit
• black pepper
• caesar dressing
  3 oz
• chimichurri
  4 oz
• cooking oil
  1.333 tbsp
• panko breadcrumbs
  1 c
• paper towels
• parmesan cheese block
  2 unit
• salmon
  20 oz
• salt
• tomato
  2 unit

🍳 Cookware

• large pan
• small bowl
• large bowl
• grater

1. 

   1

   Wash and dry all produce. Trim and discard root end from baby lettuce ; thoroughly dry leaves and chop into bite-size pieces. Dice tomato into ¼-inch pieces.

   baby lettuce: 4 unit, tomato: 2 unit
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer panko to a small bowl . Season with salt and black pepper . Wipe out pan.

   cooking oil: 1 tbsp, panko breadcrumbs: 1 c, salt, black pepper
3. 

   3

   Pat salmon dry with paper towels . Season all over with salt and pepper. Heat a drizzle of cooking oil in pan used for panko over medium-high heat. Add salmon; cook until browned and cooked through, 4-6 minutes per side. In the last 1-2 minutes of cooking, add chimichurri and a drizzle of oil to pan; cook, stirring, until salmon is coated in chimichurri. Turn off heat; transfer salmon to a cutting board.

   salmon: 20 oz, paper towels, cooking oil: 1 tsp, chimichurri: 4 oz
4. 

   4

   While salmon cooks, in a large bowl , toss lettuce and tomato with caesar dressing .

   caesar dressing: 3 oz
5. 

   5

   Dice salmon into ½-inch pieces. Add salmon to bowl with salad. Toss to combine.
6. 

   6

   Divide salad between shallow bowls. Top with toasted panko. Grate parmesan cheese block over top using grater and serve.

   parmesan cheese block: 2 unit