Description
This Salmon Caesar Salad combines tender, pan-seared wild salmon fillets with a rich homemade Caesar dressing and crisp romaine lettuce. The dressing features classic ingredients like Parmesan, anchovies, garlic, and mayonnaise, enhanced with fresh lemon juice for brightness. It’s a fresh, satisfying salad perfect for a light lunch or dinner.
Ingredients
Scale
For the Dressing
- 1 lemon (halved)
- 1 clove garlic (minced)
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup mayonnaise
- 3 anchovy fillets (minced)
For the Salad
- 7 cups roughly chopped or torn romaine lettuce
- 4 wild skin-on salmon fillets (about 6 ounces each)
- Salt and black pepper, to taste
Instructions
- Prepare the Dressing: Squeeze one half of the lemon and measure 1 tablespoon of the lemon juice into a large mixing bowl. Add the minced garlic, anchovy fillets, finely grated Parmesan cheese, and mayonnaise. Mix well to combine and set aside to let the flavors meld.
- Season the Salmon: Lightly season each salmon fillet with a pinch of salt and black pepper on both sides.
- Cook the Salmon: Heat a large skillet over medium-high heat. Place the salmon fillets skin-side down in the pan. Cover the skillet and cook without flipping for about 5 minutes, or until the skin is nicely browned and crisp. Flip the fillets carefully and cook for an additional 2 minutes, adjusting time depending on thickness, until the salmon is cooked through but still moist.
- Add Lemon Juice to Salmon: After cooking, squeeze the remaining half of the lemon over the salmon fillets for a bright, fresh flavor.
- Toss the Salad: Add the chopped romaine lettuce to the bowl with the dressing. Toss thoroughly until the lettuce is evenly coated with the Caesar dressing.
- Assemble and Serve: Divide the dressed lettuce evenly among four plates. Top each plate with one cooked salmon fillet. Serve immediately for best texture and flavor.
Notes
- If you prefer a creamier dressing, you can add a teaspoon of Dijon mustard or a splash of olive oil.
- For an extra crunch, consider adding homemade or store-bought croutons to the salad.
- Wild salmon is preferred for its rich flavor, but farmed salmon can be used as a substitute.
- Make sure not to overcook the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 serving (1 salmon fillet with salad)
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
