Salmon Caesar Salad with Homemade Caesar Dressing

The other night, I made a Classic Caesar Salad with some homemade dressing. It was dynamite!! But, one way I like to change up recipes is to try different ingredients in the dishes to make sure they taste just as delicious. Sometimes, they bomb and taste horrible. Other times, they end up even better than the original.

You guys, THIS IS ONE OF THOSE MOMENTS!!! I made the same salad and dressing, but with different greens and a well-seasoned, good-for-you fatty fish. This was a good idea. No, a GREAT idea! The creaminess this salmon added balanced the dressing in a way that only enhanced the flavors. It only took an extra few minutes to make, so no big deal on a weeknight. AND, this is super healthy. Yes, there is mayo in the dressing. But all-in-all, this salad is mostly balanced and delicious.

I just know you’ll love this recipe and highly encourage you to top it with the croutons. They are just so yummy. 🙂

Salmon Caesar Salad with Homemade Caesar Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups greens (any kind – romaine, spinach, radicchio, etc…) chopped
  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 day-old baguette, cut in 1/2 inch cubes
  • Olive oil
  • 1 lb. fresh salmon, skin removed
  • 2-3 tablespoons Old Bay seasoning

    Directions

  1. In a large serving bowl, add chopped greens and set aside.
  2. To make the dressing, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce in a medium bowl. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Set aside.
  3. To make the croutons, dice a day-old baguette into 1/2 inch cubes. Toss with a drizzle of olive oil, salt and pepper. Bake on a metal cookie sheet at 400 for 6 minutes. Remove from oven and let cool.
  4. To cook salmon, warm 1-2 tablespoons olive oil in a pan. Season top of salmon with Old Bay and place seasoned side up. Cook for 6-8 minutes, or until cooked to preferred doneness. Set aside to let cool.
  5. Once ready to serve, add greens to a large bowl or plate, add in salmon and croutons, toss everything in dressing and serve immediately (dressing will keep separately in the fridge for a week). Enjoy!
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Adapted from: my neighbor and onceuponachef.com

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