The Salmon Caesar Salad is a delightful twist on the classic Caesar, where the richness of perfectly grilled or seared salmon adds a depth of flavor and elegance to every bite. The smoky, tender fish harmonizes beautifully with the crisp crunch of fresh greens, creating a satisfying contrast of textures. The creamy, tangy dressing ties it all together, offering just the right amount of indulgence without overpowering the freshness of the salad. Whether as a light yet filling lunch or a refreshing dinner option, this dish elevates the familiar Caesar into something extraordinary, offering a delicious balance of health, flavor, and sophistication.
Salmon Caesar Salad
The Salmon Caesar Salad is a flavorful and elevated take on the traditional Caesar, featuring succulent grilled or seared salmon as the star of the dish. The combination of tender fish, crisp greens, and creamy dressing creates a harmonious blend of textures and flavors.
Ingredients
- 1 (8 ounce) salmon filet
- 2 teaspoons oil
- 2 teaspoons honey
- salt and freshly ground black pepper to taste
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons Dijon mustard
- 2 cloves garlic, crushed
- 3 anchovies
- ¼ cup freshly grated Parmesan cheese
- freshly ground black pepper to taste
- ½ cup olive oil
- 1 tablespoon butter
- 2 slices day-old bread, cut into cubes
- ½ teaspoon italian seasoning
- ¼ teaspoon granulated garlic
- 1 head Romaine lettuce, torn into bite-sized pieces
- shaved Parmesan cheese for garnish
Instructions
- Heat a nonstick skillet over medium-high heat and add 2 teaspoons of oil. Once the oil shimmers, place the salmon in the pan, skin side down. Drizzle with honey and season with salt and pepper. Cover the skillet and cook for about 4 minutes, allowing the salmon to cook through while maintaining a crispy skin.
- Gently flip the salmon and lower the heat to medium. Cook for an additional 5 minutes, or until the fish easily flakes with a fork. Transfer the salmon to a plate, cover, and refrigerate for at least 2 hours to chill thoroughly.
- In a food processor, crack an egg and add lemon juice, Worcestershire sauce, Dijon mustard, garlic, anchovies, grated Parmesan, and black pepper. Pulse until well combined. With the processor running, slowly pour in the oil until the dressing emulsifies. Chill until ready to use.
- Melt butter in a skillet over medium-high heat. Add the bread cubes and toss them with Italian seasoning and granulated garlic, letting them cook until golden and crispy.
- Continue to cook the croutons for about 5 minutes, or until they turn golden brown. Remove from the heat and set aside to cool.
- Toss the lettuce into a large bowl and gently flake the chilled salmon into bite-sized pieces, adding them to the mix. Drizzle with Caesar dressing, then finish with a sprinkle of croutons and shaved Parmesan for a delicious, crunchy topping.
