Can I make this Caesar salad with grilled salmon?

Name: Salmon Caesar Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz. baguette (or artisan bread); 2 Tbsp. olive oil; sea salt; 3 hearts of romaine lettuce (about 6-8 cups sliced); 1 lb. salmon fillet; 1/2 tsp. sea salt; 1/8 tsp. black pepper; shredded parmesan cheese for serving; 1 clove of garlic; 1 Tbsp. anchovy paste; pinch of salt; 1 egg yolk; 3 Tbsp. lemon juice (about 1 lemon); 1 tsp. dijon mustard; 3 Tbsp. vegetable oil

Yes! To make a grilled salmon Caesar salad, you can prepare it as directed, but instead of cooking the salmon in a skillet, you can grill it outside. Grilling instructions can be found below in the recipe card. It's a great option for warmer months, especially if you don't like cooking fish inside.

Salmon Caesar Salad - Fresh, Flavorful & Ready in 30 Minutes

Description

This salmon Caesar salad is crisp, creamy, and protein-packed – crunchy romaine is topped with flaky salmon and a homemade Caesar dressing.

Ingredients

Units Scale

8 oz. baguette (or artisan bread)
2 Tbsp. olive oil
sea salt
3 hearts of romaine lettuce (about 6-8 cups sliced)
1 lb. salmon fillet
1/2 tsp. sea salt
1/8 tsp. black pepper
shredded parmesan cheese for serving

Caesar Salad Dressing

1 clove of garlic
1 Tbsp. anchovy paste
pinch of salt
1 egg yolk
3 Tbsp. lemon juice (about 1 lemon)
1 tsp. dijon mustard
3 Tbsp. vegetable oil

Instructions

Make croutons. Preheat oven to 400 degrees F. Tear half of baguette (about 4 ounces) into small pieces. Drizzle with olive oil and season with sea salt. Bake for about 8-10 minutes, or until golden brown. Set aside.
Make dressing. Grate garlic into the anchovy paste. Add a pinch of salt and use the side of your knife to scrape this mixture together until combined. Place into a jar. Add egg yolk, lemon juice, dijon, and oil to the jar. Shake, whisk, or blend until emulsified.
Wash and dry lettuce. Thinly slice.
Cook salmon. Heat oil in a large nonstick skillet over medium-high heat and place the salmon, skin side up, into the skillet. Cook for 4 minutes, flip over, and cook another 2-3 minutes more, until cooked through.
Assemble salad. In a large salad bowl, toss together lettuce and dressing. Top with shredded parmesan cheese, croutons, and salmon. Top with freshly cracked pepper to taste.

Notes

Storage: This salmon Caesar salad recipe is best served immediately, but if you have leftovers, store components separately in an airtight container in the refrigerator for 1-2 days. (I prefer to use dressing within a day since it has a raw egg!) You can serve the leftover salmon cold or at room temperature or heat in a 350 degrees F oven or in a hot skillet, just until heated through.
Ingredient notes: Use skin-on or skinless salmon; wild-caught offers richer flavor (which can be a good and bad thing!). Look for small, crisp romaine hearts for max crunch! Costco has a great option.
Prep ahead: Wash and chop romaine, prep croutons up to 2 days ahead.
Special tools: I love using a microplane zester to grate the garlic so that you don’t get any big bites of garlic in the dressing. You could also blend the dressing with an immersion blender if you prefer.
Serve with: Garlic bread.
Grilled salmon: Preheat grill to medium-high. Prepare a foil pan, drizzle the salmon with olive oil, and season with salt and pepper. Place the skin side down and grill for 6 minutes. Carefully flip over and grill another 4-5 minutes, or until cooked through and flakes easily. It should reach 145 degrees F.