Salmon Caesar Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 people
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Calories
594 kcal
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Course
Main Course, Salad
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Cuisine
American
Salmon Caesar Salad
Description
Salmon Caesar Salad features tender seared salmon fillets seasoned simply with sea salt and cooked in olive oil to ensure a moist result with a crisp skin. The homemade croutons are baked from French bread tossed with grated garlic, olive oil, and sea salt, providing a subtle garlic note and a range of textures from soft to crunchy. The yogurt Caesar dressing blends fresh garlic, anchovies, lemon juice, mustard, Worcestershire sauce, and Parmesan cheese whisked together for a creamy and tangy dressing that coats the romaine lettuce well. Parmesan cheese sprinkled on the lettuce adds a nutty richness.
This salad is balanced with hearty salmon and crisp greens for a filling lunch or light dinner. The components come together with the sharpness of anchovies and lemon cutting through the richness of salmon and cheese. The croutons contribute a garlicky crunch that complements the tender fish.
To prepare, allow the salmon to come to room temperature before searing skin-side down in hot olive oil without disturbance to develop a good texture. Baking the croutons at 350ºF offers control over softness level depending on preferred texture. The dressing is made by mashing anchovies with garlic and whisking in the other elements for a smooth coating dressing.
This recipe can be easily doubled or tripled to serve more people or for meal prep.
Ingredients
Salmon:
- 8 ounces pink salmon ~2 fillets
- sea salt pinch
- 1 tablespoon olive oil
Croutons:
- ¼ French bread ~4oz
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 teaspoon salt sea salt
Yogurt Caesar Dressing:
- 3 garlic cloves
- 4 anchovies
- 1 ½ lemon juiced
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- ⅛ cup Parmesan Cheese freshly grated
- ⅓ cup PLAIN yogurt whole
Salad:
- 1 romaine lettuce heart; roughly diced
- ¼ cup Parmesan Cheese 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 ⅔ of the way through the fish. (You'll be able to see the fish turning opaque from the bottom up as it cooks.) If the fish begins to smoke in the pan, lower the heat slightly.
- When the fish is cooked through ⅔ of the way, use a thin metal spatula to flip it, and sear for 90 seconds on the other side. (If the fish resists flipping, wait 30 seconds and try again.)
- Remove fish from the pan, flake it apart with a fork. Discard skin if desired. Cover fish to keep it hot.
Assemble the Salad:
- Add diced romaine and the remaining Parmesan to the large bowl with the dressing. Toss salad until it's coated in dressing and there is no more dressing pooled at the bottom of the bowl.
- Add croutons and salmon to the salad, and serve immediately.
Notes
- Allow salmon to reach room temperature before cooking for more even searing.
- Bake croutons to desired softness, 11 minutes for soft, 14 minutes for crunchy.
- Freshly grate garlic for both croutons and dressing to enhance garlic flavor.
- Carefully mash anchovies into the dressing base to dissolve completely and avoid chunks.
- Serve immediately after assembling salad to maintain crouton crispness and salmon texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 45g | 15% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 85mg | 28% |
| Sodium | 2181mg | 91% |
| Potassium | 1077mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5186IU | 104% |
| Vitamin C | 49mg | 54% |
| Calcium | 387mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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