Smoky Salmon Caesar Salad (Printable Version)
Smoky roasted salmon over crisp romaine with tangy Caesar dressing and crunchy croutons.
# What You'll Need:
→ Fish
01 - 2 salmon fillets (approximately 10.5 ounces total)
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 tablespoon olive oil
→ Salad
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1/3 cup shaved Parmesan cheese
09 - 1 cup garlic croutons
→ Caesar Dressing
10 - 1/3 cup mayonnaise
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 clove garlic, finely minced
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Coat salmon fillets evenly with olive oil, smoked paprika, sea salt, and black pepper. Place them skin-side down on the prepared baking sheet.
03 - Roast the seasoned salmon in the oven for 12 to 15 minutes until just cooked through. Remove from the oven and allow to cool slightly before flaking into large pieces.
04 - In a mixing bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil. Season with salt and pepper to taste.
05 - Toss chopped romaine lettuce with half of the prepared Caesar dressing and arrange onto serving plates. Top each portion with halved cherry tomatoes, shaved Parmesan, flaked salmon, and garlic croutons.
06 - Drizzle salads with the remaining dressing and serve immediately for optimal freshness.
# Expert Advice:
01 -
- The smoky salmon transforms an ordinary salad into something that feels like restaurant quality food without the restaurant price tag
- You get that perfect balance of warm, flaky fish against cool, crisp lettuce that hits every craving at once
02 -
- Do not overcook the salmon, it continues cooking slightly after you pull it from the oven and nobody wants dry, chalky fish
- The dressing tastes better after it sits for 10 minutes, giving the garlic time to mellow and the flavors to marry
03 -
- Pat the salmon completely dry before applying the spice rub, otherwise the seasonings will slide right off
- Toast your croutons in a skillet with a little garlic butter for next level flavor that store bought versions cannot match