Salmon Caesar Salad – Recipes

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This Salmon Caesar Salad is a healthy and delicious take on a classic Caesar. It features easy, homemade dressing, freshly baked croutons, and pan-seared salmon.

INGREDIENTS

SALMON:

2 Pink salmon fillets (~ 4oz)

1 tsp salt

1 TB olive oil

CROUTONS:

1/4 French loaf (~ 4oz)

1 TB olive oil

3 garlic cloves

2 tsp sea salt

YOGURT CAESAR DRESSING:

3 garlic cloves

4 anchovies

1 1/2 lemons, juiced

1 TB yellow mustard

2 tsp Worcestershire sauce

1/8 cup Parmesan, freshly grated

1/3 cup whole yogurt, plain

SALAD:

1 romaine heart, roughly diced

1/4 cup Parmesan, freshly grated

INSTRUCTIONS

Pat salmon dry, and set aside.  Allow salmon to come to room temperature while you prepare the rest of the salad.

MAKE CROUTONS:

Preheat oven to 350ºF.

Roughly dice bread into 1″ squares.  Use a zester to grate garlic.  (Alternatively, finely dice garlic.)

Toss bread in garlic, olive oil, and salt.  Spread onto a baking sheet.  Bake 11 minutes for soft croutons, or 14 minutes for crunchy croutons.  Set croutons aside.

MAKE DRESSING:

Use a zester to grate garlic. (Alternatively, finely dice garlic.)  Place in the bottom of a large salad bowl.

Add anchovies to the bowl.  Mash with a pestle or with a wooden spoon, until the anchovies have dissolved.

Whisk in lemon juice, mustard, and Worcestershire sauce.  Add the yogurt and the Parmesan.  Whisk until smooth.

PAN-SEAR THE SALMON:

Sprinkle salt on the salmon.

Add 1 TB olive oil to a heavy bottom pan, and heat over medium-high heat.  When the oil is hot and begins to ripple, add the salmon skin-side down, and do NOT touch the salmon.

Allow the salmon to sear until the translucent flesh has cooked through and turned opaque about 2/3 of the way through the fish.  (You’ll be able to see the fish turning opaque from the bottom up as it cooks.)  

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