Salmon Caesar Salad Recipe
Fresh crunchy Caesar salad made with our signature Caesar dressing, crunchy croutons and Romaine lettuce is perfectly balanced with Parmesan cheese, lemon and garlic. On top of each portion sits perfectly crispy-on-the-outside and buttery-on-the-inside salmon.
Ingredients
- 1/4 cup avocado oil or neutral cooking oil plus 2 teaspoons, divided
- 2 Tbl extra virgin olive oil
- 3 filets anchovies or 1/2 tsp anchovy paste
- 1 egg yolk raw
- 1 garlic clove small
- 2 Tbl fresh lemon juice
- 1 tsp Dijon mustard
- 3 dashes Worchestershire sauce
- 1/2 cup grated Parmesan cheese
- 1 tsp coarse kosher salt
- Freshly ground pepper to taste
- 1 to 1.5 pounds center cut salmon filets skin removed
- 10 cups chopped Romaine lettuce
- 1 cup croutons purchased or homemade
Instructions
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Combine both oils, anchovies, egg yolk,garlic, lemon, Dijon and Worcestershire in a blending jar, blender or miniprep. Puree with immersion blender, blender or mini prep until thick and completely combined. Add in ¼ c Parmesan cheese and ¼ teaspoon salt and puree.
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Heat the remaining 2 teaspoons avocado oil in a large cast-iron skillet over medium-high heat. Meanwhile, sprinkle the remaining ¾ teaspoon salt and pepper all over the salmon.
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Lay salmon filet skinned-side up in the hot oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6minutes, depending on thickness.
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Flip salmon over and remove the skillet from heat. Allow the salmon to remain in hot skillet to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees when the fish is cooked to medium doneness.
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Toss romaine with the dressing, croutons and the remaining ¼ cup cheese until coated.
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Divide among 4 plates. Topwith salmon and serve immediately.