Salmon Caesar Salad

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Salmon Caesar Salad – This restaurant quality dish is surprisingly easy and fast to make at home. A few key ingredients and you are ready to go. I made this Salmon Caesar Salad for my family in just 20 minutes using King Salmon. If you use a thinner filet of salmon it takes even less time to prepare.* This dish features freshly made Caesar dressing and parmesan crisps instead of bread for croutons. This cuts the carbs and ups the protein of the dish a lot. It also makes the Salmon Caesar Salad gluten free which makes it a great dish for entertaining especially on a hot summer evening. It is completely made from scratch, except the parmesan crisps which I purchase, because they are readily available now in higher end grocery stores and even some warehouse stores. This is a great example of a fast, fresh, and healthy meal that fills you up and satisfies! This Caesar dressing is so tasty and rather light which is unusual for a Caesar salad. I hope you enjoy this Salmon Caesar salad as much as my family does. If salmon is not your thing you could substitute grilled chicken, shrimp, steak, another type of fish for the salmon, or eat it plain as a side salad. – Salad: wild caught king salmon (fresh and local if possible), romaine hearts (preferably organic, torn into pieces), parmesan cheese crisps (2 per person), sea salt, Freshly ground black pepper, Avocado oil, Dressing: garlic clove (crushed), fresh lemon juice, dijon mustard, anchovy paste (found at high end grocery shops), organic mayonnaise (you can sub veggie mayonnaise if you prefer), Extra Virgin Olive Oil, , For the Salmon: Preheat your oven or grill to 400℉ *See recipe notes below!
Season the salmon filet with freshly ground black pepper and sea salt. ; Place a large oven proof sauté pan over medium high heat and add let it warm up a bit.
Add the avocado oil to the pan and once it is warm add the salmon filet skin side down.
Cook the king salmon filet skin side down for approximately 4 minutes to start to render the fat from the skin and crisp it up.
; Carefully flip the salmon filet over in the pan using a fish spatula and then place the entire pan into the oven.
Allow the king salmon filet to cook in the oven for approximately 10-12 min for medium to medium well.
For medium rare cook the salmon in the oven for approximately 8 minutes.
Once the salmon is cooked to your liking, carefully remove the pan from the oven using a mitt and set the pan aside until ready to plate. ; For the salad : In a large bowl, place washed and torn romaine hearts in the bowl. If you prefer to serve the leaves whole you may. Just separate them from one another and add them to the bowl.
Set the bowl aside until the dressing is finished. ; For the dressing: While the salmon is cooking you can make the dressing.
In a small bowl add the crushed garlic clove, the mustard, the mayonnaise, the anchovy paste, the lemon juice and whisk them together vigorously.
Once they are combined stream the EVOO into the dressing while whisking continuously. Whisk the dressing until it is smooth and uniform in color and texture. Set the bowl aside until the salmon is cooked and rested.; For the plating: Add 3/4 of the dressing from the small bowl to the romaine leaves in the large bowl and toss gently to coat the lettuce with dressing.

Divide the dressed romain between four plates.
Remove the salmon filet from the pan and slice it into 4 equal portions. Discard any bones that you find while portioning the salmon. ; Top the romaine on each plate with one portion of the salmon. Then rest two parmesan crisps next to each filet of salmon on each plate. Drizzle a bit of the remaining dressing over each salmon filet and serve. Enjoy! ; ; – *I used King Salmon for this dish. It is thicker than regular sockeye or silver salmon. If you are using king salmon follow the recipe cooking instructions.

For Sockeye, silver salmon or any thinner filet of salmon it is not necessary to heat the oven as the whole cooking process can happen on the grill or stove top.

Cook the sockeye or thinner filets of salmon skin side down for approximately four minutes. Then using a fish spatula, carefully flip the filet over in the pan and continue cooking it on the other side for another three minutes.  Then remove the pan with the salmon in it from he heat and set aside until ready to plate the dish. – Appetizer – Dinner – Lunch – Main Dish – American – Mexican – Gluten Free – Lectin Free – Low Carb – Paleo – Pescatarian