Ingredients

  • 2 cans King Oscar Salmon in Extra Virgin Olive Oil, separated into bite-size pieces
  • 1 head romaine lettuce, whole leaves separated and washed
  • 1/4 cup parmesan, grated
  • 1 lemon, wedged

CROUTONS

  • 1-1/2 cups bread cubes, ripped or cubed
  • 2 tbsp King Oscar Salmon olive oil, preserved from can
  • Salt and pepper to taste

DRESSING

  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 garlic clove, minced
  • 2 tbsp grated parmesan
  • Salt and pepper to taste

Here's what you do...

  • 1 Preheat oven to 375°F.
  • 2 In a bowl, toss together bread cubes with oil from salmon can, salt, and pepper. Spread coated cubes out on a baking sheet and bake for 8-10 minutes until golden brown and crispy.
  • 3 In a bowl, whisk together dressing ingredients until smooth. To thin dressing, add 1 tsp of water at a time.
  • 4 Plate lettuce leaves and drizzle generously with dressing. Top with King Oscar Salmon chunks, crispy croutons, grated parmesan. Garnish with fresh cracked black pepper and lemon wedges.
Royal hints
Cut prep time in half with pre-made croutons. It’s cheating, but His Majesty won’t tell.
Go to our Salmon products