Smoky Salmon Caesar Salad (Printable Version)
Smoky roasted salmon on crisp romaine with zesty anchovy-lemon dressing, shaved Parmesan and crunchy croutons.
# What You Need:
→ Fish
01 - 14 oz salmon fillet, skinless
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Salad
06 - 2 large heads romaine lettuce, washed and torn
07 - 1 cup cherry tomatoes, halved
08 - 1/2 small red onion, thinly sliced
09 - 1/2 cup shaved Parmesan cheese
10 - 1 cup croutons
→ Caesar Dressing
11 - 1/3 cup mayonnaise
12 - 2 tablespoons Greek yogurt
13 - 2 anchovy fillets, finely chopped
14 - 1 clove garlic, minced
15 - 2 tablespoons lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon Worcestershire sauce
18 - 1/4 cup grated Parmesan cheese
19 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon fillet dry with paper towels. Rub with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Place the seasoned salmon on the prepared baking sheet and bake for 12 to 15 minutes until just cooked through and flaky. Remove from the oven and let cool slightly.
04 - While the salmon bakes, whisk together mayonnaise, Greek yogurt, anchovy fillets, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and grated Parmesan in a mixing bowl. Season with salt and pepper to taste.
05 - In a large salad bowl, toss the romaine lettuce, cherry tomatoes, and red onion with about two-thirds of the prepared dressing.
06 - Flake the cooled salmon into large pieces. Arrange over the dressed salad along with shaved Parmesan and croutons. Drizzle with the remaining dressing and serve immediately.
# Helpful Hints:
01 -
- The smoked paprika on the salmon transforms a basic weeknight salad into something guests will actually compliment you on.
- Homemade Caesar dressing takes five minutes to whisk together and tastes infinitely better than anything from a bottle.
02 -
- Overcooking the salmon by even three minutes turns it dry and crumbly instead of lush and flaky, so set a timer and check it at twelve minutes.
- Letting the dressed salad sit for more than ten minutes makes the romaine wilt into a sad, soggy mess that no amount of croutons can save.
03 -
- Pull the salmon from the oven when the center still looks slightly translucent because carryover heat will finish cooking it while it rests.
- Mash the anchovy fillets into a paste with the flat side of your knife before adding them so they dissolve invisibly into the dressing.