Salmon Caesar Salad with Garlicky Stovetop Croutons

1. Fill large bowl with water and ice cubes to create an ice bath. Separate romaine leaves from core and trim off any brown or bruised sections. Tear leaves into salad-sized pieces into ice bath. Allow leaves to sit in ice bath until just before serving.

2. Meanwhile, heat large skillet over medium-high heat. Pat fillets dry with paper towels or a clean kitchen towel to remove excess moisture. Season with salt and pepper. When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet.

3. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula. Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer to plate and set aside to cool. Briefly allow skillet to cool, then wipe out and place over medium heat. Add extra-virgin olive oil and garlic to skillet and cook until just fragrant, about 30 seconds. Add cubed bread to pan and season to taste with salt and pepper. Stir constantly, cooking until golden and toasted, about 5 minutes. Remove from heat.

4. Drain and dry romaine, then transfer to large serving bowl. Toss with dressing to taste, then flake salmon over leaves. Add croutons and plenty of freshly shaved or grated parmesan cheese, tossing to combine. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.