Ingredients
Caesar Dressing
- ⅓ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ⅛ cup red wine vinegar
- 1 garlic clove, minced
- ½ tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- ½ teaspoon anchovy paste
- ½ teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon coarse kosher salt
Salmon
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- ½ teaspoon lemon juice
- 2 salmon filets, 6 ounces each
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
Salad
- 1 head romaine lettuce, chopped
- 3 cups iceberg lettuce, chopped
- ½ cup croutons
- ¼ cup cherry tomatoes, halved
- ⅛ cup grated Parmesan cheese
- 1 tablespoon shallot, sliced
- 2 tablespoons Parmesan, shaved
Instructions
- Make Dressing: In a large bowl, combine mayonnaise, grated Parmesan, red wine vinegar, minced garlic, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, black pepper, and kosher salt. Mix thoroughly until smooth and well combined. Taste and adjust salt and pepper if needed. Place the dressing in the refrigerator to chill while preparing the rest of the salad.
- Cook Salmon: Heat the unsalted butter, minced garlic, and lemon juice in a large sauté pan over medium heat, cooking and stirring for about 1 minute until fragrant. Add the salmon filets to the pan and season the top side with half the smoked paprika, garlic powder, salt, and pepper. Cook the salmon for 2 to 3 minutes until the edges start to turn opaque. Carefully flip the salmon and season the other side with the remaining paprika, garlic powder, salt, and pepper. Continue cooking for another 2 to 3 minutes or until the salmon flakes easily with a fork.
- Assemble Salad: In a large serving bowl, combine chopped romaine and iceberg lettuce, croutons, halved cherry tomatoes, grated Parmesan, and sliced shallots. Add the chilled Caesar dressing and toss the salad well to ensure everything is evenly coated. Place the cooked salmon filets on top of the salad and garnish with shaved Parmesan cheese. Serve immediately for the freshest flavor and texture.
Notes
- Use fresh salmon filets for the best flavor and texture.
- The anchovy paste in the dressing adds authentic Caesar flavor but can be omitted for a milder taste.
- Adjust the seasoning of the dressing after mixing to suit your taste preference.
- Be careful not to overcook the salmon to maintain its moisture and flaky texture.
- You can substitute croutons with toasted nuts for extra crunch if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
