Cajun Salmon Caesar Pasta Salad with Jumbo Tiger Shrimp & Homemade Garlic Croutons
Cajun Salmon Caesar Pasta Salad with Jumbo Tiger Shrimp & Homemade Garlic Croutons
Ingredients
For the Homemade Garlic Croutons
- 4 cups sourdough bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cajun Salmon and Shrimp
- 1 pound salmon fillet, skin on or off
- 1 pound jumbo tiger shrimp, peeled, deveined, tails on or off
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
For the Pasta Salad
- 12 ounces farfalle pasta
- 2 heads romaine lettuce, cleaned, chopped, and chilled
- 1/2 cup bacon bits, store-bought or freshly cooked and crumbled
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
- 1 cup Caesar dressing, bottled, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). In a large mixing bowl, combine the sourdough bread cubes, 1/4 cup olive oil, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until the bread cubes are evenly coated.
⏱️ 5 min•🌡️ 375
- 2
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Set aside to cool.
⏱️ 15 min•🌡️ 375
- 3
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking and cool it down. Set aside.
⏱️ 15 min
- 4
Pat the salmon fillet dry with paper towels. Season generously with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and flakes easily with a fork. Remove from skillet, let cool slightly, then flake into bite-sized pieces.
⏱️ 15 min
- 5
While the salmon is cooking or immediately after, season the cleaned jumbo tiger shrimp with the remaining 1 tablespoon of Cajun seasoning. In the same skillet (or a clean one), melt the remaining 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
⏱️ 8 min
- 6
In a very large mixing bowl (preferably wooden), combine the chilled chopped romaine lettuce, cooked and cooled farfalle pasta, homemade garlic croutons, bacon bits, shredded Parmesan cheese, flaked Cajun salmon, and cooked Cajun shrimp.
⏱️ 5 min
- 7
Pour the Caesar dressing over all the ingredients. Toss gently but thoroughly until all components are well combined and coated with dressing.
⏱️ 2 min
- 8
Serve immediately on individual plates. Garnish with additional croutons, a sprinkle of Parmesan cheese, and a few whole cooked shrimp, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Cajun Salmon Caesar Pasta Salad with Jumbo Tiger Shrimp & Homemade Garlic Croutons
For the Homemade Garlic Croutons
- 4 cups sourdough bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cajun Salmon and Shrimp
- 1 pound salmon fillet, skin on or off
- 1 pound jumbo tiger shrimp, peeled, deveined, tails on or off
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
For the Pasta Salad
- 12 ounces farfalle pasta
- 2 heads romaine lettuce, cleaned, chopped, and chilled
- 1/2 cup bacon bits, store-bought or freshly cooked and crumbled
- 1/2 cup Parmesan cheese, shredded, plus more for garnish
- 1 cup Caesar dressing, bottled, or to taste
Instructions
- 1
Preheat oven to 375°F (190°C). In a large mixing bowl, combine the sourdough bread cubes, 1/4 cup olive oil, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until the bread cubes are evenly coated.
⏱️ 5 min•🌡️ 375 - 2
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Set aside to cool.
⏱️ 15 min•🌡️ 375 - 3
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking and cool it down. Set aside.
⏱️ 15 min - 4
Pat the salmon fillet dry with paper towels. Season generously with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and flakes easily with a fork. Remove from skillet, let cool slightly, then flake into bite-sized pieces.
⏱️ 15 min - 5
While the salmon is cooking or immediately after, season the cleaned jumbo tiger shrimp with the remaining 1 tablespoon of Cajun seasoning. In the same skillet (or a clean one), melt the remaining 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
⏱️ 8 min - 6
In a very large mixing bowl (preferably wooden), combine the chilled chopped romaine lettuce, cooked and cooled farfalle pasta, homemade garlic croutons, bacon bits, shredded Parmesan cheese, flaked Cajun salmon, and cooked Cajun shrimp.
⏱️ 5 min - 7
Pour the Caesar dressing over all the ingredients. Toss gently but thoroughly until all components are well combined and coated with dressing.
⏱️ 2 min - 8
Serve immediately on individual plates. Garnish with additional croutons, a sprinkle of Parmesan cheese, and a few whole cooked shrimp, if desired.