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Salmon Caesar salad recipe

Salmon Caesar salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Caesar salad

Salmon fillets are roasted with smoked paprika, oregano and orange zest and served with a Caesar salad.

2 people made this

IngredientsServes: 3

  • Salmon
  • 1 tablespoon coconut sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon grated orange zest
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 3 salmon fillets
  • Caesar Salad
  • 1 head lettuce, chopped, or as needed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 5 teaspoons spicy mustard
  • 1 clove garlic, minced
  • 1 pinch salt
  • 20g croutons, or to taste

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with foil.
  2. Mix coconut sugar, paprika, orange zest, oregano, cinnamon and sea salt together in a small bowl. Add 1 tablespoon olive oil and mix well. Rub salmon evenly with the mixture; place fish on the prepared baking tray.
  3. Roast in the preheated oven until fish flakes easily with a fork, about 15 minutes.
  4. Place lettuce in a bowl. Mix vinegar, 1 tablespoon olive oil, mustard, garlic and salt together in a small bowl. Pour dressing over the lettuce and mix well. Add croutons and place the salmon on top.

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Salmon Caesar Salad

Who else thinks salads always taste better at restaurants? Who else ALWAYS orders a salad when they go out to eat, but is filled with sudden salad-apathy when you think about making a salad at home?

Or is that just me. I don’t think it’s just me.

Well guys– I’ve got news for you. Salads can be JUST AS AMAZING at home!

The thing is, restaurants follow a recipe for their salads. Restaurants plan out what will go on their salads, instead of just indifferently tossing vegetables into a bowl.

But that doesn’t mean that salads need to be difficult to be fabulous! This Salmon Caesar Salad is the bomb diggity– it’s got protein, it’s got croutons, it’s HEALTHY, it comes together quickly, and it is delicious!

Want more seafood salad ideas? Try making mackerel salad, grilled King crab salad, King crab Louie salad, mackerel Niçoise salad, and a salmon kale salad.


Salmon Caesar Salad

At its most basic, the Caesar salad is a delicious mixture of crisp romaine lettuce, sharp Parmesan cheese, olive oil and crunchy croutons. But there are countless variations of the dish—many of which turn it into a hearty entrée. Here, we’re doing just that by adding flaky, pan-seared salmon fillets and using oven-toasted sourdough croutons. Coated in a creamy dressing with a bright lemony tang, this light, easy dinner is perfect for the start of summer.

Title

Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces discard the skin. Add the flaked fillet to the salad gently toss to combine. Season with salt and pepper to taste.

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!

Tips from Home Chefs

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Preheat the oven to 350°F. Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the garlic paste in a small bowl with the vinegar.

Tear the bread into bite-sized pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

While the croutons toast, add the lemon zest and the juice of 2 lemon wedges to the garlic paste vinegar mixture. Stir in the mayonnaise until well combined. Season with salt and pepper to taste.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fillets, skin sides down, and cook 6 to 8 minutes on the first side. Flip and cook 3 to 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.

In a large bowl, combine the lettuce, croutons and half the Parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Transfer 1 cooked salmon fillet to a clean, dry work surface. Using a fork, flake the fillet into bite-sized pieces discard the skin. Add the flaked fillet to the salad gently toss to combine. Season with salt and pepper to taste.

Slice the remaining cooked salmon fillet in half. Divide the salad between 2 plates. Top each with a piece of the halved salmon fillet. Garnish with the remaining lemon wedges and Parmesan cheese. Enjoy!


Method

  1. To make crackers, preheat oven to 160°C and line a large baking tray with baking paper.
  2. Place seeds, almond meal, lemon rind, salt, honey and water in a bowl and stir until well combined. Turn mixture out onto prepared tray and spread evenly over tray until about 5mm thick. Bake for 20 minutes. Carefully turn and bake for a further 6-8 minutes or until dry and crisp. Transfer to a wire rack and cool. When cooled, break into pieces.
  3. Increase oven temperature to 200°C and line a baking tray with baking paper. Place slices of prosciutto onto prepared tray and bake for 10 minutes or until crisp then transfer it to a wire rack and allow to cool. Break into pieces.
  4. Meanwhile, bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
  5. Arrange lettuce leaves, salmon, prosciutto and seed crisps onto a large platter.
  6. Half eggs and add to salad. Sprinkle with shaved Parmesan and parsley or chervil leaves. Serve with the salad dressing.

A garlicky, versatile vinaigrette is the key to this grilled salmon Caesar salad

There are two things I do when I don’t know what I want to cook for dinner. Either I’ll start chopping up an onion, heat some ghee or oil in a pan, add the onion, and stir until I figure out what I want to do next. (Something about that smell will always push me in the right direction!) Or I’ll make some sort of dressing, usually a vinaigrette. It doesn’t always lead to salad, but it does always dress up dinner. That’s how this recipe for a grilled Caesar salad with salmon and asparagus was born.

The dressing, which is salty with anchovies, perky with lemon, spicy with mustard and rich with olive oil, starts its life out — sans cheese — as the seasoning for everything. While you heat up a grill, broiler or a grill pan, brush it on halved romaine heads, slices of crusty bread and salmon filets. (Thick stalks of asparagus and lemon halves get a light brushing of canola oil.)

Then, head to the grill, or pull out your stovetop grill pan. On a not-too-hot section, quickly grill the romaine until it’s got some grill marks on both sides. You don’t want to grill it too long or it will start to fall apart a few minutes is all you need.

Next, perpendicular to the grates, line up the asparagus stalks. They should be touching, like logs forming a raft. Place your salmon filets on top your asparagus raft is going to keep the fish from sticking to the grill grates. (Of course, if you want your fish to be crispy, oil the grates and lay the filets right on the hot grill, taking care not to move them until they release easily.)

The slices of bread you brushed with dressing? The lemon halves? Those go on the grill now, too. Close the grill (or oven, or cover your grill pan) and let everything cook for a few minutes, until it has some nice grill marks. Then rotate everything and let it cook for a few more minutes.

While this is happening, stir a few handfuls of grated Parmesan into the dressing. Now it’s official Caesar salad dressing, and you can get a platter ready. Line everything up and drizzle the cheesy dressing, plus more grated cheese, on top before serving. It’s dinner, fully dressed.

As with all of the recipes I feature in this column, there are several ways to make this one your own: Use a different fish boneless, skinless chicken breasts or a vegetarian option of your choosing. Omit the anchovies if you don’t like them. Skip the cheese or substitute half as much nutritional yeast. Roast everything on a sheet pan instead of grilling it, if you’d like. You’ll miss that lovely, fiery charred flavor, but it will still be a Caesar salad-style dinner.

Make ahead: Dressing may be made, without cheese, up to 1 week in advance.

NOTE: If using a grill pan, lightly brush it with oil. If using a charcoal grill, cook only over indirect heat.

Ingredients

  • 3 oil-packed anchovies, or more to taste
  • 3 cloves garlic, or more to taste, smashed
  • 1/3 cup fresh lemon juice (from 1 to 2 lemons), plus more to taste
  • 3 tablespoons Dijon or spicy brown mustard
  • 1 tablespoon honey
  • 1/3 cup grapeseed or canola oil, plus more for brushing
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 2 (4- to 8-ounce) skin-on Alaskan salmon or arctic char filets
  • 2 to 4 thick slices crusty bread, such as ciabatta, sourdough or baguette
  • 2 small heads romaine, trimmed and halved
  • 12 ounces asparagus, preferably thick stalks, trimmed
  • 1 or 2 lemons, halved
  • 1/3 cup grated Parmesan, plus more for garnish if desired

Step 1

Using a small food processor, pulse the anchovies and garlic into a paste. Add the lemon juice, mustard and honey and process until smooth. With the processor running, slowly stream in the grapeseed or canola oil and the olive oil. Stop the machine and, using a leaf of romaine, taste the dressing, adding salt, pepper and more lemon juice as needed, pulsing for another second or two to combine. (This may also be done by hand: On a cutting board, using a chef’s knife, chop and crush the anchovies and garlic into a paste. Add them to a medium bowl and whisk in the lemon juice, mustard and honey. Whisk the oils into the dressing in a steady stream until it’s emulsified and thick. Season to taste with salt and pepper.)


Preheat oven to 450 degrees. Rinse Salmon fillet and place in small baking dish uncovered. Sprinkle with garlic pepper and cajun spice. Ad butter and lemon juice and bake for 10 minutes. In the mean time mix Romain lettuce, croutons, dried cranberries, and drizzle with Caesar Dressing. Then when salmon is done, set on top of lettuce mixture.

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 703

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


How to Serve Simple Caesar Pasta Salad with Salmon to the Whole Family:

My kids happily gobble this meal up every time I make it, but I do have some serving tips to make it family-friendly:

  • Serving Suggestion – Reserve some of each component to serve separately if your kids don’t like their food mixed. Serve pasta and salmon separately and then drizzle some of the romaine with the dressing. Let kids add Parmesan where they would like it.
  • Sides – While we’ve got pasta as a portion of this meal, you could also include a slice of bread or some fresh fruit on the side if you think your kiddos aren’t going to love it.

Classic Salmon Caesar Salad Recipe

I cooked salmon for my sisters, the first night they were here. Leftover salmon is delicious in so many recipes, but today I’m sharing a Classic Salmon Caesar Salad Recipe.

You can always put your spin on a Caesar, but for me, I love beets!

This time of year there is so much hiking and camping and bike riding to be done!

The scenery and outdoors in the Pacific Northwest will take your breath away!

Salmon is a favorite, and sharing the Pacific Northwest artisan cuisine is a great to way to show off the area, with a “little taste of Oregon.”

Cook your meat ahead of time. I used Rub with Love salmon rub, also made right here in the Pacific Northwest (Seattle, WA).

A Salmon Caesar Salad, a glass of white wine, the perfect pairing for company, any season, but particularly for spring and summer! ENJOY!


How to make salmon caesar salad

Start with making the dressing, because it tastes better the longer it sits.

For the dressing:

Add the garlic, anchovy, dijon mustard, red wine vinegar, Worcestershire sauce, lemon juice, egg, and salt and pepper to a high-speed blender. I use a Vitamix.

Pulse the dressing ingredients 7 or 8 times until everything is chopped and combined.

With the blender on low (Vitamix setting 3) begin to slowly pour the olive oil into the blender in a steady stream. Once all the oil is in the blender, keep blending for another 15 seconds.

Add the parmesan cheese to the dressing in the blender and stir to combine before transferring it to a mason jar or similar container to chill in the fridge.

For the salmon:

Heat a skillet over medium heat, then add the butter and olive oil.

When the butter has melted, add the salmon to the skillet skin side down and cook for about 3 minutes, depending on the thickness of your salmon fillet. When you see that the salmon has cooked about &frac13 of the way up from the bottom it is time to flip it and cook for about 3 minutes more on the other side. Remove the pan from the heat and allow the salmon to rest while you build the salad.

For the salad:

Toss the romaine hearts in about ¼ of the dressing and divide it between two bowls.

Top with bacon and parmesan slices and serve.


Salmon Caesar Salad

We&rsquove gotten hooked (no pun intended!) on Caesar Salad lately. So fresh and so yummy that we&rsquove had one with almost every dinner! So we decided to up the protein and add in some salmon to this beautifully fresh salad, and we created this delicious Salmon Caesar Salad.

We had some leftover Cedar Plank Grilled Salmon the other day so I decided to throw the leftovers into a nice salad for lunch. It was so good I decided I had to make it again and shoot some pictures to share it with you. Man, I mean it was so yummy that I&rsquod eat this all the time!

And, talk about good-for-you! Fresh spinach. Fresh salmon. All kinds of goodness going on in this Salmon Caesar Salad!

This Salmon Caesar Salad is the perfect way to use leftover cedar plank grilled salmon. Take a look at my instructions here on how to make Cedar Plank Grilled Salmon (so delicious!).

I made my Caesar Salad with spinach. I love the taste of fresh spinach in this salad. And, spinach is a nice healthy dark leafy green. Spinach isn&rsquot traditional to a Caesar Salad though, usually the green of choice is romaine lettuce. Romaine is nice and crunchy. Feel free to use either, but the flavors of the salmon and the spinach are awesome together.


We&rsquove just been using bottled Caesar Dressing. And, we&rsquove found that Newman&rsquos Own Creamy Caesar is a great dressing. Now, I like my salads a little dry, and Dan likes his to have a little more dressing on that I do. So, feel free to use as much or as little dressing as you&rsquod like on this.

Homemade Caesar Dressing

If you&rsquod like to make your own Caesar Dressing, I&rsquove collected a few recipes from my blogging buddies. Take a look at these yummies!



Comments:

  1. Aldhelm

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  2. Caladh

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  3. Evelyn

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